The Heartbeet Salad
pink, cheesy, and green. vegan, gluten-free, and dairy-free.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
Scale
Ingredients
SALAD
- 2 beets, roasted, peeled, and chopped
- handful of arugula
- handful of baby spinach and pea shoots
- handful of beet greens (if you have them)
- handful of micro greens
- 1/2 avocado, diced
- 1/4 cup quinoa
- cumin and garlic powder (for quinoa)
- olive oil, s + p (for quinoa)
- sunflower seeds
- crushed red pepper
- lemon zest
Instructions
- prepare pine nuts from the pink cheese recipe.
- 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.
Notes
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.
Find it online: https://theheartbeet.co/bite/the-heartbeet-salad/