Beets & Greens Toss & A Citrus Dijon Splash

This recipe was inspired by my private Vegan Health Fix Coaching Group for our "Leafy Greens Every Day Some Way" challenge. I love beets, but want to get away from having them slathered in olive oil and garlic, opting for a fresher, more whole food way of eating them instead. For this for this challenge, I wanted to also use the beet greens in a new way. And so this beautiful, soft toss of Beets & Greens was born and paired with quinoa to make it a meal.

Eating these colors this way makes for a fat-blasting, disease-fighting meal that cleans you inside and out.

Vegan Cooking Level: Beginner

Toss Ingredients:

1 small bunch beets with greens attached

2 cups spinach

1/3 cup quinoa cooked in 2/3 cup water, cooled

optional: 1/4 cups nuts (walnuts, pecans or almonds)

Splash Ingredients:

1/2 cup fresh squeezed orange juice

1/4 cup apple cider vinegar

1 tbsp. Dijon mustard

1 tbsp. maple syrup

How to toss it together:

Step 1: Trim off tops and roots from beets and rinse. Place in boiling water for about 45 minutes at a medium boil, until a knife slips easily through. Drain and cool.

Step 2: In a small pot, combine the quinoa and water and bring to a boil. Reduce heat and cover for 15 minutes. Let rest 5 minutes more covered. then fluff with a fork and let cool.

Step 3: While the quinoa and beets are cooking, remove the thick stalks from the leaves and submerge leaves in water to remove any dirt and grit. then spin or dry thoroughly

Hint: If leaves have wilted, bring them back to life by submerging stalks with leaves in room temperature water for an hour before using.

Step 4: Also while the beets and quinoa are cooking, whisk up the splash by combining all the ingredients in a measuring cup and whisk until thoroughly combined.

Step 5: Assemble the spinach, beet greens and any other leaves (I added some peppery arugula) on a cutting board and chop into 1-inch strips. Repeat crosswise until you have a feathery chopped mound of greens. Place in a bowl.

Step 6: Remove the beet skins by sliding fingers against them as they come away easily(similar to remove egg shells from hard-boiled eggs). Slice beets thinly. Slice in half.

Hint: I use my Zyliss 2-in-1 slicer I use my slicer to get very thin, uniform results bu this is definitely not necessary.

Step 7: Add the beets and quinoa to the bowl of greens and fluff gently to combine with your fingers. Add the splash and toss with tongs gently. Sprinkle with nuts if desired.

Serves 2.

Want to take back your health eating this way

but need help with how to do it?

Schedule a FREE "Health 180" Plant Power Coaching Call with me to:

-CREATE a crystal clear vision for the healthy lifestyle you want free of the health conditions and limiting beliefs that are dragging you down

-UNCOVER hidden challenges sabotaging your health and weight loss efforts

-LEAVE this session renewed, inspired and ready to reclaim your health quickly through a whole food plant-based vegan diet and lifestyle

-Naomi :)

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DISCLAIMER: Naomi Green is a Vegan Lifestyle Coach & Educator certified by the Main Street Vegan Academy with a certificate in Plant-Based Nutrition from The T. Colin Campbell Center for Nutrition Studies and eCornell.   Her website, and her Plant-Empowered Woman  programs are a service of Going Vegan For Health, LLC, owned by Naomi Green. The content and material on this website should not be considered medical advice nor medical treatment for any specific health conditions. Naomi Green is not a health care provider or clinical nutritionist. Consult your doctor before changing your diet and discuss any and all medications you are on including monitoring your health for positive changes that may affect the amount of medication you are taking.

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