I love meals where I can use the entire vegetable. No waste. Beets/BeetGreens were among the first for me. We started off by sautéing BeetGreens in a little olive oil, garlic, and sea salt.
Today, I have a delicious summer salad with Toasted Walnut Dressing that perfectly compliments the sweet, sometimes bitter, but always fresh – BeetGreens. Such a sturdy veggie! Something else that I love about this salad (aside from all the delicious fresh berries) is the raw grated beet. Yum. Raw is natural & totally convenient. We’re also at the peak of berry season (B.C.), so enjoy while the pickins’ fresh – xx
- 4 cups organic baby spinach
- 2 cups beet greens, washed & chopped
- 1 med. fresh beet, peeled & grated
- 1-2 avocados - cored, peeled, & halved
- 1 cup strawberries
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup walnut halves, toasted
- pinch sea salt + pepper
- 1/2 cup walnuts, toasted
- 1/4 cup red wine vinegar
- 2 tsp pure maple syrup
- 1/2 tsp sea salt
- 1/8 tsp pepper
- 3 tbsp walnut oil
- 3 tbsp grape seed OR sunflower oil
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Add the baby spinach and chopped beet greens to a large bowl. Drizzle with the desired amount of dressing and toss well until leaves/greens appear evenly coated. Place on top of the greens the grated beet and avocado. Next, add the berries & toasted walnuts. Add a pinch of sea salt + pepper. When ready to serve, use a knife or fork to roughly chop the avocado - think rustic. Enjoy.
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Add all the ingredients except the oils to a high speed blender (or use a hand held blender). While blending, slowly add the oil - will thicken the dressing. Store in an airtight container in the fridge. Good for 3-5days.
~When spinning the greens, leave them slightly damp - the dressing will go on smoothly.
~Toasted Walnuts....heat a pan over med heat. Add the walnuts. Gently stir or toss until fragrant (about 3mins). Turn off heat and pour walnuts onto a plate or piece of paper towel to cool.