Beets and Greens Salad

5 from 1 vote
Whenever beets are in season, I make this beets and greens salad. It uses the whole beet – roots and green leaves – so nothing is wasted. With a few cashews or pumpkin seeds thrown in and a tangy sweet dressing, it’s a lovely accompaniment to lunch or dinner.
Today’s inspiration comes from a Thich Nhat Hanh quote:
“Sometimes your joy is the source of your smile, but sometimes your smile can be the source of your joy.”
On days that feel rough or difficult, I don’t feel like smiling. But I make an effort to smile anyway – because I can breathe, and I am alive, and I have enough food to eat and clean water to drink and people to love.
Remembering to smile, even if it’s a fake smile to myself, does surprisingly help!
Wishing you lots of smiles and joy in your day today.
This is recipe #61 of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Salad
Cuisine Vegan
Keyword gluten-free, plant-based, salad

Ingredients

  • 2 bunches beets (red or golden)
  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1 tsp dill
  • 1 Tbsp fresh basil, chopped (or 1/2 tsp dry)
  • ¼ cup roasted cashews or pumpkin seeds
  • ¼ cup dried cranberries
  • Salt and pepper to taste

Directions 

  • In a medium pot, boil the beets in water for about 20 minutes until you can stick a fork through them easily, then pull them out of the hot water. Run them under cold water to remove the skin, which should rub off easily.
  • Using the same pot of hot water, chop up the greens into bite-sized pieces and boil for about 5 minutes until they’re bright green, then drain in a colander and run cold water over them to stop the cooking. Squeeze the cooled greens with your hands to get rid of the excess water.
  • Chop up the beets and add to the greens in a bowl. Mix all the dressing ingredients together, add the cashews/pumpkin seeds, and toss it all together with the beets and greens. Enjoy!
Notes
Did you make this? Please let me know by tagging @maitricooks on Instagram and leave a rating in the comments below. Happy cooking, and lots of love! ❤️🤗🙏
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2 thoughts on “Beets and Greens Salad (plant-based, gluten-free)”

  1. Pingback: 9 Plant-Based Recipes for When You’re Feeling Adventurous – Sustainable Living Dojo

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