Each component of this salad is delicious on its own and even tastier when layered together. Roasted beets lend some sweetness to the dish, the quinoa is fluffy and filling, and the creamy dressing is very caesar-esque. The dukkah is also a great way to sneak some seeds into your diet and we suggest making more than you need for the recipe to have on hand for other salads and sandwiches.
Roasted Beet Salad With Pumpkin Seed Dukkah and Lemon Garlic Dressing [Vegan]
For the Salad:
- 8-10 small red beets, peeled and halved
- 4 garlic cloves
- 1 cup quinoa
- A small head of radicchio
- 3-4 stalks of curly green kale
- Extra virgin olive oil
- Sea salt
For the Dukkah:
- 1/2 cup pumpkin seeds
- 1/4 cup sesame seeds
- 1/4 sunflower seeds
- 1 teaspoon dried thyme
- 1 tablespoon fennel seeds
- 1/4 teaspoon sea salt
For the Dressing:
- 3/4 cup white beans, cooked
- 1/4 teaspoon dried thyme
- 1 lemon, juiced
- Zest from 1 lemon
- 1/2 cup extra virgin olive oil
- Sea salt
- Black pepper
- 4-5 tablespoons filtered water
- Preheat oven to 375°F.
- Peel the beets and slice in half. Place beets and garlic cloves on a rimmed baking sheet lined with parchment. Drizzle with olive oil and sprinkle with salt, toss to evenly coat. Roast in the oven until tender and easily pierced with a knife, about 35-45 minutes, depending on the size of your beets.
- While the beets are roasting, prep the other ingredients. Rinse the quinoa under cold water in a metal sieve for about 30 seconds. Add the rinsed quinoa, plus 2 cups of water to a pot and season with salt. Bring to a boil, then cover and simmer for 15 minutes, until quinoa has increased in size and absorbed most of the water. Remove from heat and let sit with the lid on for another 5 minutes before fluffing with a fork.
To Make the Dukkah:
- Place everything but thyme and salt in a small dry skillet over medium heat. Toast until brown and fragrant, about 3 minutes, stirring often. Let cool then pulse in a small blender with thyme and salt until just broken up, leaving some seeds whole.
To Make the Dressing:
- To make the dressing you’ll need the roasted garlic from the oven. You can wait until the beets are done, or remove just the garlic if it feels soft. Place beans, thyme, roasted garlic, lemon juice, and lemon zest in a blender or food processor. With the motor running, drizzle in olive oil and combine until smooth. Add water, as needed, to thin it out for easy tossing. Add a pinch of sea salt and a good dose of black pepper. Blend and adjust seasoning, if needed. Dressing can be kept in the refrigerator in a sealed jar.
- Remove the stalks from the kale and thinly slice the leaves. Place in a bowl and drizzle with a little bit of olive oil and a pinch of salt. Massage with the tips of your fingers, until the leaves have softened and deepen in color. Add cooked quinoa and leftover beans if using. Add a few spoonfuls of dressing and toss to combine.
- Arrange a few radicchio leaves on a plate and top with creamy quinoa kale mixture. Place roasted beets on top and sprinkle with dukkah. Serve.