beet salad – Kacey Tess

Beet Couscous

Ingredient list:

1 white onion chopped

1 tbsp olive oil

1 C whole wheat couscous

2 garlic cloves

2 tbsp balsamic vinegar

1 C beets chopped finely

2 C kale

2 1/2 C vegetable broth

2 vegan sausage links chopped

Sea salt + pepper to taste

Method:

Heat oil in a medium skillet over medium

Add onions and cook until translucent

Add beets

Add garlic and vinegar

Stir well

Add kale and broth

Bring to a boil, cover, reduce and simmer for 30 minutes until couscous is cooked through

Serve on fresh arugula

Season with salt and pepper if wanted

Enjoy!

{raw}{vegan} Beet-Apple Salad

What you’ll need:

1 beet spiralized

1/4 white onion spiralized

1 green apple spiralized

4 celery stalks sliced roughly

1 C arugula

Dressing:

2 Tbsp tahini

4 Tbsp balsamic vinegar

1/2 lemon

1/2 garlic clove minced

1 Tsp toasted sesame seeds

1 pinch sea salt

What you’ll do:

Mix all dressing ingredients and whisk until combined

Mix all salad ingredients in a large bowl

Add dressing

Mix thoroughly

Top with additional sesame seeds

Enjoy!!

I served mine with a quesadilla made with guacamole (see previous blog post ) and sliced tomatoes on a whole wheat tortilla

5 ingredient roasted beet salad

What you’ll need:

3-4 large red beets
2 Tbsp olive oil
2 Tbsp red wine vinegar
Goat cheese (I like one mixed with garlic or herbs)
Fresh basil leaves 2-3

What you’ll do:
Heat oven to 375

Wash the beets

Place the beets in aluminum foil and add the olive oil and vinegar

Wrap them in the aluminum

Place on a cookie sheet

Bake for 75-80 minutes (until skin peels off easily)

Remove from oven and let cool

Remove skins and chop beets

Place on your serving plate add goat cheese and basil

Enjoy!!