If you buy beets with healthy greens, be sure to toss them in with the salad.
Roasted Beet Salad with Quinoa, Chickpeas and Miso and TahiniMore tempting beetroot salad recipes from Lisa's Vegetarian Kitchen:
For the salad:
2/3 cup of uncooked quinoa
2/3 cup of dried chickpeas (or one can of chickpeas)
5 medium beets
3 green onions, sliced
1 tablespoon of fresh parsley, chopped
1/4 cup of dry toasted sesame seeds
For the dressing:
1/4 cup of tahini
1 tablespoon of dark miso
juice from one lemon
1 teaspoon of lemon zest
a few tablespoons of hot water
1/2 teaspoon of cayenne pepper
Rinse the quinoa well. Place in a pot with 1 1/2 cups of water and let soak overnight. Rinse the chickpeas, cover with water and let soak overnight.
Bring the quinoa to a boil, reduce the heat to low and cover and simmer until the liquid is absorbed - roughly 20 minutes.
Drain the chickpeas, transfer them to a medium large pot, cover with water, bring to a boil, reduce the heat to low and cover and cook until the beans are buttery soft - roughly 1 hour.
While the chickpeas and quinoa are cooking, wrap the beets in foil and roast in a preheated 375 degree oven until the beets are tender - roughly 1 hour depending on the size of the beets. Remove from the oven, let them cool for a while and then remove the skins and slice.
To make the dressing, whisk together the tahini, miso, lemon juice and zest, water and cayenne pepper in a small bowl.
Combine the cooked quinoa, chickpeas, beets and green onions. Toss with the dressing and then garnish with the toasted sesame seeds and parsley.
Indian-style Beet Salad with a Yogurt Dressing
Beet and Feta Salad
Shredded Beet and Dill Coconut Salad
On the top of the reading stack: Complete Stories F O'connor by Flannery O'Connor
Audio Accompaniment: Affliction by Michael Brook