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