Okay, hear me out. This recipe is long. It has a lot of ingredients and steps. But, I assure you, it’s worth it. If you have a love for salads, you will dig this one. If you are trying out meal prep, this will be a great go-to. If you don’t like veggies, give this one a chance. There are so many layers of flavor, and it’s incredibly satisfying and filling.
CARROT, BEET + ARUGULA SALAD
Recipe by Jentry Lee Hull
Yields 10 servings
INGREDIENTS
For the Roasted Carrots:
8-10 large carrots, peeled and sliced into 1/4 inch thick coins
2 Tbsp. Extra virgin olive oil
1 tsp. fresh thyme, minced
1/2 tsp. Garlic granules
1/2 tsp. Paprika
1/2 tsp. Salt
For Pickled Onion:
1 cup (1 medium) red onion, thinly sliced
1/4 cup apple cider vinegar
1/4 cup water
1 tsp. Pink Himalayan Salt
1 Tbsp. Maple Syrup
For the Steamed Beets:
5 cups cubed and peeled golden beets (about 3 beets), steamed
1/2 cup water
For Quinoa:
1 cup quinoa, rinse before cooking (or buy pre-rinsed)
2 cups water
Pinch of salt
For Apple Cider Sage Vinaigrette:
3/4 cup apple cider vinegar
Juice from 1 Meyer lemon (or regular)
Juice from 1 orange
3/4 cup extra virgin olive oil
1/4 cup dijon mustard
1-2 Tbsp. maple syrup
1/4 cup water
1 tsp. Pink Himalayan salt
1 tsp. dried, ground sage
1 tsp. garlic granules
Other salad ingredients:
6-8 handfuls baby arugula
1 pear, diced
1 1/2 cups (1, 15oz.) can Great Northern Beans, drained and rinsed
Kite Hill Almond Ricotta (Available at Whole Foods and 365 Whole Foods)
METHOD
For the Roasted Carrots:
Preheat oven to 450 degrees F.
Line baking sheet with parchment paper or silicon mat.
Toss carrots, olive oil, thyme, garlic, paprika, and salt together to evenly coat.
Transfer carrot mixture to baking sheet, and spread into an even layer.
Roast for 15 minutes, turn with a spatula and roast for another 3-5 minutes, or until tender and golden on the edges.
Remove from heat and let cool completely.
For Pickled Onion:
In a glass bowl or 32 oz. mason jar, combine thinly sliced onion with remaining ingredients. Toss, cover and let sit in the fridge for at least 1 hour. Overnight is even better, if possible.
For Steamed Beets:
Place steamer basket into medium sized pot, add water to basket line, pile in beats, cover and steam on medium-high heat for about 20 minutes, or until beets are tender with a fork.
Remove from heat, strain, and let cool completely.
For Quinoa:
Bring 2 cups water with salt to a boil, add rinsed quinoa.
Reduce heat to low-medium, partially cover, and let cook for 15 minutes.
Remove from heat and let cool completely.
For Dressing:
In a glass bowl or large mason jar, whisk all ingredients together.
Adjust seasoning to taste.
Store leftovers in an airtight container in the fridge.
For Salad:
Once all cooked ingredients are fully cooled, assemble your salad with the following ingredients: Roasted carrots, pickled onions, steamed beets, cooked quinoa, arugula, beans, and diced pears.
Toss with desired amount of dressing, top with Kite Hill Ricotta (if desired) and serve.
NOTES
This recipe makes a lot of salad, so it’s perfect for a meal prep item in your fridge for the week. If doing so, only combine ingredients in portions prior to eating. Otherwise you’ll have a soggy mess on your hands.
Thrive on,
Coach Jentry