Beet Salad with Maple Candied Seeds | Vegan
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!
-
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
-
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.
-
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.
-
Put the chopped salad leaves and baby arugula in a large bowl.
-
Add the chopped beets and break pieces of the toasted seed mixture on top.
-
Drizzle with the salad dressing. Serve immediately.
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%