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Beet Green Chopped Salad

Adapted from the Sprouted Kitchen

1 bunch of beets, including greens
olive oil for cooking
4 scallions, white and light green parts
1 cup cooked and cooled quinoa
1 small avocado, diced
1/4 cup toasted sunflower seeds
2 Tbsp. tahini
1 Tbsp. lemon juice
1 Tbsp. apple cider vinegar
1-2 tsp. agave nectar
3 Tbsp. water, or as needed
salt and pepper
1 clove of garlic finely minced
1 Tbsp. extra virgin olive oil
1 Tbsp. finely chopped chives

Heat the oven to 450°F

Remove greens from beets by cutting at the base of the stem. Oil the outside of the beets, salt lightly and wrap them into a foil pack. Place in oven and cook until tender (about 45-55 mins). Remove from oven and allow to cool.

Meanwhile, rinse and dry beet greens. Remove the long red stems. Coarsely chop greens and place in a large mixing bowl.

Whisk together, tahini, lemon juice, vinegar, agave, water, garlic and a pinch of salt and pepper. Slowly poor in the olive oil while whisking. Thin with water as desired. Add chives and adjust ingredients to taste.

When beets have cooled, remove tough outer skins. Dice beets. Slice scallions thinly. Toss together beets, scallions, quinoa and avocado. Pour in a generous amount of dressing. Top with sunflower seeds and serve. Will keep in the fridge for a few days.