September 17, 2012

Beet Green Salad

Beets! I'm not totally in love with beets yet, but I'm working on it. Once peeled, the gorgeous ruby red color tries to tell me it's going to taste so good. I asked my mom the other day if she ever served beets to us, and the answer was no. So I need some more exposure to beets to learn to appreciate them. In any case, beets are quite economical - you can eat the beet greens and the beet. Both parts of the vegetable are used in this salad. More beet recipes coming...

Beet Green Chopped Salad
from Sprouted Kitchen

1 bunch of beets, including fresh looking greens
olive oil for cooking
4 scallions, white and light green parts
1 cup cooked and cooled quinoa
1 small avocado, diced
1/4 cup toasted sunflower seeds

Tahini Dressing
2 Tbsp. tahini
1 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 Tbsp. finely chopped chives

Preheat the oven to 450'.

Cut the greens from the beets at their stem. Rub a bit of olive oil on the skin of the beets, sprinkle with salt and wrap them all in a foil pack. Set on the middle oven rack and cook for 45-55 minutes until you can easily piece through with a knife. Set them aside to cool.

While the beets roast, clean and dry the greens. Chop off and discard the long red stems. Chop the greens and put them in a large mixing bowl.

To prepare the dressing, whisk together the tahini, lemon juice, vinegar, agave and water. Mix in the garlic, hearty pinch of salt and pepper and drizzle in the olive oil while whisking. Add more water if you prefer it thinner. Mix in the chives. Adjust to your taste and set aside.

Once the beets are cool enough to touch, you should be able to just push the skin off with your fingers. Use a paring knife to help it along. Dice the peeled beets. Thinly slice the scallions. Add the beets, scallions, quinoa and avocado to the mixing bowl and toss with a generous amount of dressing (note: the salad will turn pink from the beets. If this bothers you, you can toss everything without the diced beets, and sprinkle them on top). Sprinkle in the sunflower seeds, give it one more toss.

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