After a busy weekend out of town, a crunchy, colourful, flavour packed spring salad was just what I needed to get back on track for the week. I had beets in the house, and was motivated (for once) not to throw out the leaves. After a little online research, I discovered that they were perfectly edible - raw, steamed or sauteed - and couldn't understand why I'd never eaten them before. This incredibly simple salad can easily be served warm or cold, as a starter or side, doubled for a potluck, or tossed with some lentils for lunch.
BEET GREENS, KALE AND ROASTED CAULIFLOWER SALAD WITH A TAHINI VINAIGRETTE // serves 4 as a side
Preheat oven to 400.
Ingredients:
leaves from 3 beets, stems removed and roughly chopped
2 large stalks kale, stems removed and roughly chopped
1/2 head of cauliflower, chopped into small pieces
1 cup cooked brown rice, cooled
1/3 cup pumpkin seeds, toasted
olive oil
salt and pepper
for the vinaigrette...
2 T tahini
1 T apple cider vinegar
1 T olive oil
1 tsp maple syrup
juice from 1/2 a lemon
1-2 T water*
*Note: start with 1 tbsp of water, test consistency, and add more to thin
What to do:
In a bowl, combine the chopped cauliflower with 1 tbsp olive oil, salt and pepper. Mix to coat evenly and spread onto a parchment lined baking sheet. Roast for 30 minutes, until the tips start to brown.
While the cauliflower is roasting, make the dressing by combining all the ingredients in a glass jar; seal jar and shake.
Prep your greens and transfer to a large bowl. Pour half the dressing over the greens and use your hands to massage through.
When the cauliflower is ready, let cool to room temperature before transferring to the large bowl. Add the rice, seeds, and a splash more dressing. Toss to combine.