Easy & Beautiful Beet Salad

Image 2 Comments

A Farmers Market Run

Sunday morning started at 6:30am as my new ‘alarm’ clock (Mr Ruger) let me know it was potty time.

After Little Man fell back asleep mid-morning, I kenneled him (we are beginning his introduction to being kenneled) while off I ran for a quick peruse of St Paul Farmers Market. There was an abundance of beautiful produce from which to choose from, but fresh beets with beautiful greens attached caught my eye.
Wrapping up my shopping, I zipped home, just as Ruger was waking up and quickly set to work pulling lunch together for the family, (whom were due home any minute, and would be ravenous) if I know my family.

I like to be inspired by others creations, and after a quick internet search for beet greens I came upon a blog called ‘Sprouted Kitchen’ (click on the photo to be taken to the recipe) which sported a delicious looking salad which I then (as usual) modified to suit my needs.
I was in a time crunch, and I’m always tweeking recipes to fit what I have on hand, so I grilled my beets to save time and grabbed some pre-cooked quinoa from the fridge. Clean your beets thoroughly with a scrubby sponge, sliced them in to thick disks, olive oil/salt, and the grill on medium heat until tender crisp.
While the beets were gently grilling, I grabbed some frozen Salmon from the freezer (Costco sells an amazing frozen, individually wrapped, wild salmon that is quite convenient!) and got to work.

BEETS & GREENS CHOPPED SALAD

1 bunch of beets, greens tops removed, cleaned, and rough chopped; roots cleaned, sliced and grilled

olive oil for cooking

1/2 red onion

1 cup cooked and cooled quinoa

1/4 cup pine nuts, toasted

 

Dressing

2 Tbsp tahini

2 Tbsp lemon juice

2 Tbsp apple cider vinegar

1-2 tsp honey

salt and pepper to taste

1 clove of garlic minced or put through a press

1 Tbsp extra virgin olive oil

2 Tbsp finely chopped chives

While the beets were grilling, I put a little cast iron pan on the grill and toasted my pine nuts.
When the beets were done and cooling slightly, I tossed the beet greens with the dressing, and gently massaged the greens with my fingers.  Add the quinoa, pine nuts, red onion and toss. If adding salmon, season as you wish, throw that on the grill and cook. Top the salad with your desired protein.

Not only is this simple salad delicious, easy and fast, but beautiful to look at! It takes full advantage of the full beet, both root and tops.
Beets are wonderfully good for you. If you are looking for an alternative to the traditional beet and goat cheese salad, give this naturally gluten free salad a try.
Bon Appetite!

Springs’ First Breath: Curried Chicken Salad Lettuce Wraps

2 Comments

Well, it finally came, Spring.

After such a long hibernation, trapped house-bound, it is marvelous to be able to sit outside on the patio and have dinner. This is that brief period of Minnesota spring where the snow is just behind us and the heat of the spring has not yet manifested in the feasting hordes of mosquitoes.

Tonight was a simple dinner of Curried Chicken Salad Lettuce Wraps, set out for assembly, and fresh fruit. Delish.

Image

Simple Curried Chicken Salad

1/2 cup celery

1/2 cup mayonnaise (you can use light to reduce the calories)

1/2 cup golden raisins, chopped dried cherries or mixture of both.

1 cup grapes, sliced in half (optional)

1/4 cup diced white onions.

2-3 tbsp sweet curry

2 cooked chicken breasts, chopped

Mix the first 6 ingredients together. You can add more of any one to suit your taste. My family likes it very curry flavored and crunchy, so I add more  curry andcelery. Then add the chicken and fold gently to mix. I also prefer to have the grapes in there, along with the the tartness of the dried cherries, but if you dont have the fresh grapes on hand, this is just as good without them.

You can serve this right away, but it tastes best after it has had a chance to rest.

This salad can be served as pictured, on lettuce leaves, which is naturally Gluten Free. It can also be served on whole grain bread, in pita pockets, or on a bed of salad greens with radishes and cucumbers, dressed with a simple vinaigrette.