Adapted from a recipe I found on Sprouted Kitchen, this version uses the whole veggie–root, greens, stems and all. Unfortunately, you still have to peel the beet root–one of my least favorite things. And yes, you will end up with dyed red hands. But the taste is worth it. Corey recommends leaving the dressing on the side so that you can add as you like and be sure to taste all of the flavors. Probably a good idea, but if you are packing it away for a picnic or something, feel free to pour it on and mix it in before you leave. I coupled this recipe with a kale, brussels sprout, and red cabbage salad. The colors were bright and cheery on our rainy London day.
Beet Green/Root Salad (adapted from a recipe found on Sprouted Kitchen)
- 1 bunch of beets, including fresh looking greens (around 4 beets)
- olive oil for cooking
- 1 tsp balsamic vinegar
- 1 tsp soy sauce
- 3 scallions, white and light green parts
- 1 cup cooked quinoa
- 1 avocado, diced
- 1/4 cup chopped cilantro or parsley
- 1/4 cup sliced almonds
- 3 tbsp. tahini paste (best is the fresh kind from a lebanese/mediterranean store, but any paste will do)
- 1 1/2 tbsp. lemon juice
- 1 tbsp. apple cider vinegar
- 1-2 tsp. agave nectar, depending on desired sweetness
- 3 tbsp. water, or as needed
- hefty pinch of salt and pepper
- 1 clove of garlic finely minced
- 1 Tbsp. extra virgin olive oil
- 1 tsp Za’atar (if you don’t have it, don’t worry about it)
1. Cook 1 cup quinoa (1 cup dry grains with 1 1/2 cup water–bring to a boil and let simmer until fully cooked–about 15 to 20 minutes)
2. Preheat oven to 425. Remove beet roots from stems and set stems aside. Peel beet root and then dice or cube into small pieces. Place cubes into a bowl and cover with 1 tbs olive oil and a pinch of salt and pepper. Stir until all the cubes are covered. Place beet on a baking pan covered with parchment paper. Cook, stirring occasionally, for 30 minutes, or until the beets start to look roasted and have brown on the edges.
3. Clean beet greens and stems. Cut into one inch pieces. Saute greens and stems on a skillet with balsamic vinegar and soy sauce until slightly wilted. Set aside.
4. Whisk together ingredients for dressing. Taste and season accordingly.
5. Place quinoa in a serving bowl. Layer on the roasted beets and beet greens. Mix gently. Next, layer on the sliced avocado, fresh herbs, scallions and chopped almonds.
6. Serve with dressing on the side or mix everything together. (The beets will make everything red so if you would like to keep the various colors visible, don’t mix too thoroughly and wait to add the dressing at the table).