INGREDIENTS

  • 1 cup cooked quinoa
  • 1 cup arugula
  • 1 cup edamame
  • 1 cup diced cucumber
  • 0.5 cup thinly sliced watermelon radish
  • 0.5 diced avocado
  • 1 cup chopped herbs
  • 0.25 cup LWI "Quick Pickled Onion" hit search in our menu to find this recipe

    • Pink Goddess Dressing

  • 1 large roasted beet
  • 4 tbsp lemon juice (1 large lemon)
  • 2 tbsp apple cider vinegar
  • 2 tbsp tahini
  • 1 tbsp Dijon mustard
  • 1 garlic clove
  • 1.5 tsp honey
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 0.3 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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