You can't beet this!
Colourful Beetroot Salad with Carrot, Quinoa and Spinach
Our third recipe for National Vegetarian Week and we've gone to the wonderful Cookie & Kate, champions of 'whole foods', for a brightly coloured and delicious treat. This is a salad. A real salad. Not some limp iceberg in a cellophane bag. This a multi-textured, crunchy, creamy, tangy, nutty delight.
Start by blanching your edamame beans and cooking your quinoa. When you assemble your salad you want everything to be cool so a little planning ahead is required. We fully admit to cheating with the quinoa and used a ready cooked pack of white and red quinoa with bulgar wheat (from Tesco). We didn't heat it as the instructions suggested, meaning it still have a wonderful delicate bite.
Next make a slaw with your carrot and beetroot. You can grate it, mandolin it or chop it finely, but whatever you do, take precautions with your beetroot. A great trick for avoiding pink hands is peeling your beets in a bowl of water. The water will go pink, but you wont!
Mix your chopped herbs (we used coriander and mint), chopped avocado and edamame into your slaw before dressing with your vinaigrette. This is a very simple mix of cider vinegar, mustard, olive oil, lemon or lime juice and honey for sweetness.
We chose to serve the dressed salad on our chopped spinach as we were making additional portions, but you can mix your greens in. For a final bit of texture and nuttiness, sprinkle with toasted pumpkin seeds. Toast them right and they'll puff up like crunchy pillows.
So put away your iceberg and mayonnaise and make a real salad!