Beet Salad with Maple Candied Seeds | Vegan
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Beet Salad with Maple Candied Seeds | Vegan

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 servings

A quick recipe for Beet Salad with Maple Candied Seeds that is made in just a few minutes and will blow your mind! Great side dish!

Ingredients

  • 1/2 head organic green lettuce washed
  • a few handfuls of baby arugula
  • 1/4 cup raw unsalted sunflower seeds
  • 1/4 cup raw unsalted pumpkin seeds
  • 1/4 cup raw pecans
  • 1 cup pickled/marinated beets cut in bite-size
  • 2 Tbsp pure maple syrup or raw honey

Dressing

  • 1 Tbsp maple syrup
  • 1/4 cup apple cider
  • 1/2 cup extra-virgin olive oil
  • 1 Tbsp grainy mustard or Dijon mustard
  • pinch of sea salt and black pepper to taste

Instructions

  1. In a large pan over medium heat (no oil), toast the seeds and pecans for a few minutes, mixing them often. You want them just lightly toasted in order to keep most of the nutrients, but just enough to develop a nice nutty taste.
  2. Remove from heat and drizzle the maple syrup (or honey if you prefer) on top. Mix right away with a spoon so that all the seeds and nuts are coated. Transfer to a plate to cool off.
  3. Put the chopped salad leaves and baby arugula in a large bowl.
  4. Add the chopped beets and break pieces of the toasted seed mixture on top.
  5. Drizzle with the salad dressing. Serve immediately.

Recipe Notes

If you want, serve with some organic creamy goat cheese (optional).


Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 282kcal | Fat: 25g | Saturated fat: 3g | Sodium: 111mg | Potassium: 228mg | Carbohydrates: 12g | Fiber: 2g | Sugar: 9g | Protein: 3g | Vitamin A: 2380% | Vitamin C: 4.9% | Calcium: 44% | Iron: 1.6%