Roasted Beets & Leeks Salad
If you like beets, you will love the flavors in this tasty main dish salad. If you are not a fan of beets like I always thought I was, just try this recipe, you may be pleasantly surprised at just how good this salad tastes.The flavors of the roasted leeks, quinoa and Cashew Caesar dressing all come together in the most satisfying delicious way. This salad tastes best when the beets and leeks are still warm from the oven. Serve with a thick toasted slice of sprouted grain garlic bread.
Servings: 2 as a main entree.
Calories: 536kcal
Cost: $8
Ingredients
- 1-1/2 lb. beets red or yellow - trimmed, peeled and sliced into thin wedges
- 2 tbsp white wine vinegar or white balsamic vinegar
- sea salt to taste
- freshly ground pepper to taste
- 2 sprigs thyme fresh
- 2 leeks trimmed and sliced
- 1-1/2 cups quinoa tricolor, rinsed and drained
- 4 cups salad greens any mix
Cashew Caesar Dressing
- 2/3 cup cashews raw
- 1 tbsp nutritional yeast
- 1 tbsp Dijon mustard
- 1 clove garlic
- 1/2 tsp lemon zest
- 1 - 2 tsp capers drained
Instructions
- Make Cashew Dressing: Soak the raw cashews in enough hot water to cover for 30 minutes; drain, reserving the water.
- In a blender, combine cashews, 1/2 cup of reserved water, nutritional yeast, mustard, garlic. lemon zest and capers. Cover and blend until smooth. If needed, thin to desired consistency with remaining reserved water. Set aside.
To Roast Beets:
- Preheat over to 425°F. Place sliced beets in a single layer on a foil-lined shallow baking pan. If using both red and yellow beats, separate them in the pan.
- Drizzle with 1 Tbsp. of the vinegar; toss well.
- Season with salt and pepper.
- Add thyme sprigs. Cover with foil and roast for 25 minutes.
To Roast Leeks:
- Place sliced and cut-up leeks in another shallow baking pan. Drizzle with the remaining 1 Tbsp. vinegar. Season with salt and pepper.
- Add the leeks to the oven. Roast 6- 8 minutes or until beets and leeks are tender. The leeks will be done sooner. Discard thyme.
Make Quinoa:
- While beets are roasting, in a medium saucepan combine tricolor quinoa and 3 cups of water. Bring to a boil; reduce heat. Cover and simmer about 15 minutes or until liquid is absorbed.
To Serve:
- Serve when beets and leeks are still warm from the oven. In one large shallow bowl, arrange salad greens, beets, leeks and quinoa. Drizzle dressing over each serving.
- Store any leftover dressing in an airtight container in the fridge for a week.
Nutrition
Calories: 536kcal | Carbohydrates: 69g | Protein: 20g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 304mg | Potassium: 1295mg | Fiber: 11g | Sugar: 14g | Calcium: 131mg