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Roasted Beet Salad With Pumpkin Seed Dukkah and Lemon Garlic Dressing [Vegan]

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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]

This Recipe is :

Dairy FreeVegan

Ingredients

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

Preparation

  1. Preheat oven to 375°F.
  2. 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.
  3. 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:

  1. 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:

  1. 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.

To Assemble:

  1. 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.
  2. 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.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Beet RecipesLemonPumpkin SeedQuinoa

 

AUTHOR & RECIPE DETAILS


photo

I'm Jodi, author, creator and photographer of happy hearted kitchen blog. Food to me is so much more than just a recipe or a grocery list, it's about gathering people around a table for a moment of real nourishment. I cook vegetarian, mostly vegan, meals and have a love affair with seasonal produce. I also whole heartedly believe in the power of a good cookie and a cup of tea, it can completely turn your day around. Just like eating, I know that life is all about balance, and as much as I love being in the kitchen, I also need moments exploring the outdoors. Mountains, camping, hiking, skiing - every adventure needs good snacks. Hoping my happy hearted kitchen fills your hearts, bellies + kitchen tables.


 

 



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14 comments on “Roasted Beet Salad With Pumpkin Seed Dukkah and Lemon Garlic Dressing [Vegan]”

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Molly Smart
3 Months Ago

Joanne Smart sounds gooood


Reply
Joanne Smart
26 Mar 2016

Yummy

Molly Smart
3 Months Ago

Joanne Smart sounds gooood


Reply
Joanne Smart
26 Mar 2016

Yummy

Ale Maldonado
3 Months Ago

Karla Garcia está ensalada se ve buenísima.


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Camila Vizzoco
3 Months Ago

Jonathan Yaseen


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Camila Vizzoco
3 Months Ago

Jonathan Yaseen


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Renate Schellekens
3 Months Ago

Babette Hélène Sophie Puck Sluijs


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Renate Schellekens
3 Months Ago

Babette Hélène Sophie Puck Sluijs


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Steffanie Chench
3 Months Ago

Lissett Tschenscher


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Roci Kresh
3 Months Ago

Beef Liver in Wine Sauce http://trytherecipe.com/beef-liver-in-wine-sauce/


Reply
Becca Pearson
25 Mar 2016

death is delicious?

Becca Pearson
25 Mar 2016

death is delicious?

Tattoo Lovers
3 Months Ago


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