Thursday, January 16, 2014

Beet Green Chopped Salad


Well, it's official. Beets are on my radar, and they aren't going away anytime soon. Since juicing them and having them in this salad not once but twice in one week, it's safe to say that I am officially hooked. Maybe it's the color that I'm obsessed with, but don't get me wrong, the flavor is just as mesmerizing. Something about all of your food turning pink from the beets makes the 13 year old girl in me just squeal with delight.


Beet Green Chopped Salad

Ingredients:

Salad
  • 1 bunch of beets, including the greens
  • olive oil for cooking
  • 4 scallions, white and green parts thinly sliced
  • 1 cup quinoa, cooked and cooled
  • 1 small avocado, diced
  • 1/4 cup toasted sunflower seeds
  • crumbled goat cheese for topping
Tahini Dressing
  • 2 tbsp. tahini
  • 1 tbsp. lemon juice
  • 1 tbsp. apple cider vinegar
  • 1 tsp. agave nectar
  • 3 tbsp. water
  • pinch of salt and pepper to taste
  • 1 clove garlic, finely minced
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. freshly chopped chives
Preheat the oven to 450 degrees F.

Cut the beet greens from the beets at their stem. Pierce them with a fork and then rub a bit of olive oil on them and sprinkle with salt. Wrap each beet tightly in tin foil and bake in the oven for 45 minutes-1 hour until they are soft and you can easily cut through them with a knife.

While the beets are roasting, clean and they the greens, Chop off and discard the long red stems. Chop the greens and put them in a large serving bowl.

To prepare the dressing, whisk together the tahini, lemon juice, apple cider vinegar, agave nectar, and water. Add in the minced garlic, salt, pepper, and chives. Adjust salt and pepper to your taste or add more water if you like the consistency thinner. Set aside.

Once the beets are cool enough to tough, you should be able to remove the skin easily with your fingers or a spoon (be careful, these will stain your hands and clothing red!). Dice the peeled beets. Add the scallions, quinoa, and avocado to the serving bowl with the greens. Toss well with the dressing.

Place salad on plates for serving. Top with chopped beets. Lastly sprinkle with sunflower seeds and crumbled goat cheese. Serve cold.

*This will last in the fridge for two days if you make it ahead, or want to enjoy leftovers*

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