This beets, greens and grains salad is super healthy and easy to make for a quick weekday lunch!
If you read my column here on HA, you know I love salad. I especially love a quinoa salad. Today I whipped up this super simple beet and arugula salad with lemon tahini dressing. It’s tasty, satisfying and highlights the idea that less is more. Sometimes my salads are so overloaded with my favorites I don’t get to really enjoy all of the ingredients.This salad highlights the beets in a way they just can’t go unnoticed.
I used pre-cooked beets for this salad. I love that I can buy them steamed, vacuum-sealed and ready to add to pretty much anything.
Beets are so versatile and totally healthy. They are a rich source of nutrients, including folate, manganese and other antioxidants. Beets can be found in a range of colors, including red, gold, and yellow varieties. Beet greens are also a nutritious part of the plant. When fresh beets are in season, I will sauté the greens in olive oil with garlic and sea salt. So good!
Baby Arugula is my green of choice in this salad. Arugula is a peppery green that is big on unique flavor. People tend to love it or hate it. If it’s not your thing, you could use any leafy salad green here. I think baby kale would be nice, too.
My lemon tahini dressing is ridiculously easy to make. It has only four ingredients and one batch can be used in many other dishes. You could use this same dressing on my Buddha bowl or these roasted Brussels sprouts.
Beets, greens & grains make this salad via @2eatwellRD super healthy and easy to make for a quick weekday lunch! Tweet this
Arugula, Beet & Quinoa Salad with Lemon Tahini Dressing
serves 2 to 4
- 1/4 cup Tahini
- 1/3 cup water
- pinch sea salt
- 1 small lemon, juiced
- 1 cup quinoa, cooked
- 1 big handful arugula
- 3 small beets, chopped
- 1/2 avocado, diced
- 1/4 cup pistachios, shelled
- Combine the tahini, lemon, water and salt in a blender until smooth. Taste, adjust salt and add more tahini or water until desired creaminess.
- In a bowl, add cooked quinoa, arugula, chopped beets and avocado. Toss with dressing. Top with pistachios.