Beets & Greens Salad
Who says healthy can't be delicious? Prepare for big crunch and lots of flavor! Makes for a great lunch or a winning side dish. Totally Gluten-Free and can be made Vegan with no trouble.
Prep Time:
Cook Time:
Level:
Seasonings:
Tags:
20 Minutes
10 Minutes
Manageable
Somersault, Seven Sisters
Vegan, Gluten Free
What You Need
2 large Beets
A few handfuls of Hardy Greens. You can use Beet Greens, Chard, Kale, or even Napa Cabbage
Green Onions (Scallions)
Cilantro
Olive oil, White Wine Vinegar
2 spoonfuls of Mayo (Substitute Vegan Mayo if needed)
Fresh Lemon Juice
What To Do
Cut your Beets into match sticks; use a mandolin or even a spiralizer if you like!
Give your Greens a rough cut, about a 1/4 inch wide
Add your Beets to a hot, unoiled pan. Sprinkle with Somersault and lightly sear the Beets
Stir in some Vinegar and saute until the sticks become flexible
Add your Greens and drizzle with Olive Oil
Once the Greens have wilted, turn off the heat
Sprinkle with Seven Sisters and a generous squeeze of Lemon Juice
Stir until fully incorporated
Allow to the Beets and Greens to cool completely (Spread onto a tray and cool in the fridge or freezer if necessary)
While you wait, rough cut your Cilantro and Green Onion, reserving a small amount of each for garnish
Once the Beets have cooled, move to mixing bowl
Fold in your Pecans, Green Onions, and Cilantro
Stir in your Mayo (The Mayo is just to help bring all the flavors together, be sure not to add too much. The texture should not be very creamy)
Garnish with Green Onion and Cilantro
Enjoy!