Ingredients
- Salad:
- 1 bunch of beets, including greens
- 1 Tbsp. olive oil
- 4 scallions, white and light green parts
- 1 cup quinoa, cooked and cooled
- 1 small avocado, diced
- ¼ cup sunflower seeds, toasted
- Dressing:
- 2 Tbsp. tahini
- 1 Tbsp. lemon juice
- 1 Tbsp. apple cider vinegar
- 1 tsp. agave nectar
- 3 Tbsp. water
- 1 clove of garlic, minced
- ⅛ tsp. salt
- ¼ tsp. pepper
- 1 Tbsp. olive oil
- 2 Tbsp. chives, chopped
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat the oven to 450ºF. Cut the greens from the beets at their stem. Rub a bit of olive oil on the skin of the beets, sprinkle with salt and wrap them all in a foil pack. Cook for 45-55 minutes until you can easily piece through with a knife. Set them aside to cool.
- Clean and dry the greens. Chop off and discard the stems. Chop the greens.
- Make the dressing: Whisk together the tahini, lemon juice, vinegar, agave and water. Mix in the garlic, salt and pepper and drizzle in the olive oil while whisking. Mix in the chives.
- Peel and dice the beets. Add the beets, beet greens, scallions, quinoa and avocado to the mixing bowl and toss with a generous amount of dressing. Sprinkle in the sunflower seeds and toss again.