Beet and Bean Bowl
Yield: 2
Calories: 440kcal
Equipment
- 1 Baking Sheet
- 1 Large Bowl
- 1 Small Bowl
Materials
- 4 Beets stems removed*
- 1 Tbsp Fresh Cilantro, minced
- ½ Red Onion, chopped
- ½ Avocado, sliced
- 1 Lemon
- ½ Tsp Mustard
- ¼ cup Water
- Fresh Ground Pepper
- 2 cups Cooked Quinoa
- 1 796 ml Can of Black Beans, drained
*Beet Greens are great steamed or used in soups or stews
Instructions
- Preheat oven to 425 F
- Wash, peel and dice beet root.
- Toss with fresh pepper (optional olive oil) spread on baking sheet and bake for 30 minutes or until tender.
- Make salad dressing by mixing lemon juice, mustard, water, cilantro, red onion, and fresh pepper in a small bowl.
- Cook quinoa according to directions.
- Drain beans.
- Combine ingredients in a large bowl, mix gently and drizzle with dressing.