preheat the oven to 400 degrees. wash beets and cut off the greens and tails from them. dry them and loosely wrap each beet in tin foil. put on a baking tray and let them cook for 30 minutes.
prepare the quinoa by washing it in a strainer and then put into a pot with 1/2 cup of water, a little bit of olive oil, lemon juice, cumin, garlic, and s + p. bring it to a boil and then once it’s boiling lower to a simmer and cover for about 12 minutes.
while that’s cooking, start making the pink cheese.
check the quinoa and set it aside. slice the avocados and get the greens, sunflower seeds, and the rest of the salad contents into a large bowl. zest the lemon with a microplane. add the pink cheese.
check for the beets. when they are ready take them out of the foil (carefully it may be hot). rub the beets with a papertowel to remove the skins. then slice the beets and add to the bowl (and 2 slices to the cheeze).
mix the salad ingredients with your hands in a large bowl.
If you don’t have the exact greens I used, it’s fine. It’s also very good with just arugula.
Keywords: beet salad, salad, salad recipe, the heartbeet, the heartbeet salad, gluten-free, dairy-free, vegan.