- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 357.3
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 343.2 mg
- Total Carbs: 63.6 g
- Dietary Fiber: 8.8 g
- Protein: 18.6 g
Roast beetroot and bean saladSubmitted by: PHRASER
1 bunch small red beetroot, with leaves
1 yellow onion, cut into wedges
1-2 clove garlic, unpeeled
800g tin of cannellini beans, drained and rinsed
3/4 cup (dry) quinoa, well rinsed
4 tablespoons balsamic vinegar
12 large brussels sprouts
2 tablespoons chopped fresh thyme or tarragon
2 tablespoons chopped fresh parsley
1 tsp ground black pepper (or to your taste)
2 tablespoons pumpkin seeds (pepitas) or sunflower seeds (optional - not in nutrition information)
2. Meanwhile, put the quinoa and 1.5 cups water into a rice cooker and let it cook until it's done (or boil it on the stove until you can see little white tails around each grain). Drain any excess water and set aside to cool.
3. After you have the quinoa going, wash the beet leaves well. Chop the stems off the brussels sprouts, then cut them into quarters. Steam the sprouts lightly until they just change colour (I do this in the microwave), add the beet leaves and toss for a minute or so until the leaves wilt just a little.
4. When the beets are finished, take out the garlic. Toss the beets and onion together with the quinoa, sprouts, beet leaves, cannelini beans. Squeeze the cloves of roasted garlic until the garlic paste comes out and add that to the salad (discard the skins). Also add the chopped herbs, pepper and vinegar. Mix well.
5. Serve still warm, sprinkled with optional pepitas or sunflower seeds, or refrigerate and serve cold if you prefer. This is a complete one-dish meal - you may like to add some extra baby spinach or rocket leaves on the side.
Serving Size: Makes four servings of about 2 cups (depends on your beets)
Number of Servings: 4
Recipe submitted by SparkPeople user PHRASER.