Purple Gathering Salad

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Two purple worlds combine to create this beautiful salad.

Course Salad

Keyword Beets, Cabbage

Servings 3 Large

Ingredients

2 large purple beets
1 large purple cabbage, sliced thin
1 cup sprouts of choice ( I used )
7 oz pecans, soaked and toasted * see notes
Plant feta, to your liking *
Everyday lemon herb dressing , to your liking *

Instructions

Steam your beet(s) - Fill a pot with enough water to just reach the bottom of your insert steamer rack, boil, place beets whole on rack, reduce heat to simmer, cover with a lid and let steam for 30-45 minutes (until they can be easily pierced with a fork)
If you do not have a steamer, you can boil the beets in lightly salted water for 20-40 minutes (until they can be easily pierced with a fork)
When your beets are ready, remove from heat, allow to cool and peel off the skin
Chop your beets to your liking - i like them a bit irregular and chunky
Chop your cabbage into thin long pieces
Toss cabbage and beets into a large serving bowl
Drizzle on everyday lemon herb dressing and feta - toss/ mix to combine - it will become creamy and beautiful!
Top with pecans and sprouts
Serve room temperature or chilled

Notes

Beet Greens Talk:

Chop your beet tops from the beet and place in water, like a floral arrangement, until you eat them in the day

Beet greens are great steamed, sauteed, blanched + more

My favorite way to enjoy beet greens is by a quick blanch and saute. To do this:

Add enough water to a pot to cover the beet greens - boil the water

Place chopped beet greens in the boiling water and ‘blanch’ for about 1 minute

Strain the greens

To a skillet add a bit of plant butter or olive oil, and heat on low-medium flame

Saute in the greens with a bit of chopped garlic, red chili flakes and lemon - for a few minutes

Serve warm!

Pecans work especially well for this recipe

Soak your nuts before use! This reduces the anti-nutrients and improves digestibility.

For pecans, you can drop them into a stainless steel bowl and cover with enough water to cover by 2 inches. Drop in a pinch of salt or two and let sit overnight to soak. Rinse and rain in the morning and use in your yummy salad.

To toast your soaked nuts - make sure they are well drained and patted dry. Then preheat your oven to 300 degrees. Toss your nuts in a bit of olive oil and lay flat on a baking tray (can be parchment paper lined). Bake for 15 minutes, remove from heat, toss around then back in oven for an additional 15-20 minutes. Ready to serve!

Virgin Cheese and Vromage house my two favorite plant fetas. Stay tuned for my personal plant feta recipe! There are usually a few different brands of plant feta at your local market, as well.

For this recipe I, used 1 serving of the lemon herb dressing (as detailed in the recipe)