Zero Waste Beet Salad
Did you know that the leaves of many vegetables are edible? Often, they end up in compost or garbage, which is such a shame! You can eat them raw or cook them into your favourite recipes!
Remember: not all vegetable leaves can be eaten. You can eat the leaves of the following vegetables:
- Swiss chard
However, you should avoid eating rhubarb leaves, which are toxic.
Check out this delicious recipe featuring beets, using the bulb, stems and leaves.
- 180 ml (3/4 cup) quinoa, rinsed and drained
- 2 small beets, with leaves
- 125 ml (1/2 cup)edamame
- 1 avocado, diced
- 250 ml (1 cup) strawberries,sliced
- 125 ml (1/2 cup) feta cheese, crumbled
- 60 ml (1/4 cup) fresh parsley, finely chopped
- 60 ml (1/4 cup) pecans, chopped
- 30 ml olive oil
- 45 ml apple cider vinegar
- 15 ml lime juice
- 15 ml maple syrup
- 5 ml old-fashioned mustard
- Prepare the beets: wash them thoroughly and cut the stems at the root of the bulb. Peel and grate the bulb, slice the leaves, and cut the stems into small pieces.
- In a small saucepan, boil 310 ml (1 1/4 cups) of water. Add quinoa, cover and cook for 15 minutes over medium heat. Add the grated beets and stems, stir until smooth and cover for 5 minutes. Season with salt, pepper and allow to cool.
- Meanwhile, prepare the dressing: in a large bowl, combine all the dressing ingredients together. Set aside.
- In a large bowl, combine cooked quinoa, beet leaves, edamame, avocado, strawberries, feta, parsley and pecans. Drizzle with the dressing, mix and serve.
The red stains on your fingers caused by the beet can removed well with a little lemon juice. You could also use gloves to prevent stains.
If you’re interested in the zero-waste theme, check out the carrot pesto recipe.
Written by Marie-Ève Caplette, Registered Dietitian and Half Your Plate Ambassador