If you saw yesterday’s post, you know that today this food and wine girl started a new regime (aka “a cleanse”). The program I’m taking part in is called New Year/New Rules and it’s 15 days of lots of good healthy food , but no gluten, dairy, sugar or alcohol. (!!)
I was thrilled when I made the first recipe out of the packet that Katie and Megan (the nutritionists of Prescribe Nutrition who collaborated to develop the program) sent participants. It was this Beet Greens Chopped Salad with Lemon-y Tahini Dressing which turned out to be the perfect lunch.
In the recipe’s preamble, Katie and Megan tell us that beets and beet greens,are “extraordinarily nutritious – particularly cleansing for the liver….so potentially a good match for post New Year shenanigans” (mmm-hmmm. Are you looking at me?)
I’ve always loved beets – add quinoa, avocado and pepitas and I figured this was the just the place to jump in.
The accompanying Lemon Tahini Dressing (K + M call it Everyday Tahini Dressing) will certainly become a staple. I can imagine it on all kinds of dishes, not just salads but certainly drizzled over roasted vegetables, or even as a dip. Of course it’s wide open for interpretation, for instance I added more lemon juice for zing.
Day One of the new regime is well underway and so far, so good. In fact, this doesn’t seem nearly unpleasant enough to actually be a cleanse! Then again, it will soon be wine time…
Beet Greens Chopped Salad with Everyday Tahini Dressing
By January 8, 2013Published:
- Yield: 4 Servings
Taken directly from Prescribed Nutrition
- 1 bunch beets, including fresh looking greens
- extra virgin olive oil
- 4 scallions, white and light green parts
- 1 cup quinoa, cooked and cooled
- 1 small avocado, diced
- 1/4 cup raw pepitas (pumpkin seeds)
- 2 tablespoons tahini
- 1 tablespoon lemon juice (or more, to taste)
- 1 tablespoon apple cider vinegar
- 1-2 teaspoons honey (I used 1)
- 3 tablespoons water, or as needed
- hefty pinch of salt and pepper
- 1 clove garlic, finely minced
- 1 tablespoons extra virgin olive oil
- 1 tablespoons chives, finely chopped
- Preheat the oven to 450 degrees. 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 in a foil pack. Set on the middle oven rack and cook for 45-55 minutes until you can easily pierce through with a knife. Set them aside to cool.
- Meanwhile make the dressing. Whisk together the tahini, lemon juice, vinegar, honey and water. Mix in the garlic, hearty pinch of salt and pepper and drizzle in the olive oil while whisking. Add more water if you prefer it thinner. Mix in the chives. Adjust to your taste and store in refrigerator.
- Then clean and dry the greens. Chop off and discard the long red stems.
- Chop the greens and put them in a large mixing bowl. Once the beets are cool enough to touch, you should be able to just push the skins with your fingers. Use a paring knife to help it along.
- Dice the peeled beets. Thinly slice the scallions. Add the beets, scallions, quinoa and avocado to the mixing bowl and toss with a generous amount of dressing (I used all of it). Note: the salad will turn pink (though mine didn't very, once you add the beets. If this bothers you, you can toss everything without the diced beets, and sprinkle them on top. Sprinkle in the pepitas, give it one more toss.