Dairy-Free
Gluten-Free
Low-Fat Low-Carb Low-Sugar
Lunch
Side Dishes
Soup + Salad
Vegan + Vegetarian

Beets, Beans + Greens

Prep: 10 mins
Cook: N/A
Servings: 6

Colorful, antioxidant-packed, and delicious – this salad will look good on your table, and power up your day!

Ingredients

  • 2 cups sliced, cooked beets (can use fresh or canned)
  • 2 cups of organic spinach 2 cups of organic kale (washed + torn into pieces)
  • 2 cups cooked beans, rinsed (any kind)
  • ¼ cup lemon juice (or vinegar)
  • 1 garlic clove, finely chopped
  • 2 teaspoons mustard
  • Sea salt + freshly ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil

*Use organic whenever possible

Nutritional Info
Nutrition InfoPerServingDaily%
Calories834%
Fat (g)57%
Saturated Fat (g)13%
Carbohydrates (g)103%
Protein (g)24%
Sugars (g)70%
Fiber (g)310%

Preparation

  1. To make dressing, combine lemon juice, garlic, mustard, oil, sea salt and pepper in a large bowl.
  2.  Place the sliced beets in a small bowl. Toss 1 tablespoon of the dressing with the beets to coat.
  3. Toss the greens and beans with the remaining dressing in the large bowl.
  4.  Place onto plates and top with beets.

Tip

Pairs well with our Breadcrumb Crusted Cod.

Beets, Beans + Greens

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