Pink Goddess Salad

Pink Goddess Salad - Living with Ivey

Description

Packed with antioxidants, fiber and plant protein. V, GF

READ THE RECIPE BELOW

Ingredients

  • cup cooked quinoa
  • cup arugula
  • cup edamame
  • cup diced cucumber
  • cup thinly sliced watermelon radish
  • diced avocado
  • cup chopped herbs
  • cup LWI "Quick Pickled Onion" hit search in our menu to find this recipe
  • large roasted beet
  • tbsp lemon juice (1 large lemon)
  • tbsp apple cider vinegar
  • tbsp tahini
  • tbsp Dijon mustard
  • garlic clove
  • tsp honey
  • tbsp olive oil
  • Salt and pepper to taste
  • cup water to thin

Instructions

  • Preheat oven to 400°
  • Wash beet, lightly brushing to remove any dirt
  • Using a parchment lined baking sheet, coat skin of beet with a drizzle of olive oil
  • Roast for 45 minutes
  • Allow to cool before gently removing skin. It should peel off easily.
  • Chop beet into cubes and add to a high speed blender along with all other dressing ingredients ingredients except water and olive oil.
  • Pulse to combine ingredients and then gradually and slowly while blender runs on low, add water and olive oil.
  • Arrange salad and enjoy!

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