All Photos © Christine Elise McCarthy 2016
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This is a really easy salad – especially if you buy already roasted beets or, like me, roasted them ahead & had them all ready. I used this ancient grains mix (above) but any grain you prefer could be used – like the quinoa below.
I made the dressing but you could use any dressing you prefer. I had the gorgeous bottle of blood orange olive oil from my friend, Alyse, but regular olive oil is fine.
How to roast beets:
Heat oven to 400 degrees. Wash beets well. Coat with a thin layer of olive oil & wrap in foil. Cook, undisturbed, for at least 45 minutes (it could take much longer for big ones), until a knife pierces one with little resistance. They may cook at different rates. Remove the skin on each when they are done by just pushing it off under running water.
Vegan Protein Salad Bowl – Chickpeas & Roasted Beets, Ancient Grains (Quinoa, Amaranth & Millet) with Orange Tahini Dressing & Chia Seeds
4 beets – roasted (as outlined above), peeled & sliced
1 (15 oz) can chickpeas – drained
1 cup of dry grains – cooked as per directions
1/4 cup parsley – chopped
Chia seeds (quantity up to you)
for the Orange Tahini Dressing (makes more than you will need for these two servings)
3 TBS tahini
3 TBS fresh orange juice
2 TBS balsamic vinegar
2 TBS apple cider vinegar
1 TBS maple syrup or agave nectar
1 TBS olive oil (infused with orange if you have it but not necessary)
1 tsp orange zest
1 garlic clove – minced
1/2 tsp dry mustard
Whisk the dressing ingredients together.
Plate the bowls by putting some grains, sliced beets, chickpeas & parsley in each bowl. Drizzle with dressing to taste. It does not need much. Sprinkle with Chia seeds. Toss.
Hello. I’ve been bouncing around your blog, and I noticed in one of your photographs that you have the same Cuisinart food processor as I do. You may not be aware, but Cuisinart issued a recall for the type of blade that you have (with rivets). The replacement is free, but you have to go to the site and request it. They’re recalling 8 million, so who knows how long it will take. I thought I’d mention it b/c I’ve gotten a few ideas from your blog, so thanks.
https://recall.cuisinart.com/ Also, I’ve requested that my local library add your book to their collection. Good luck with it. Cool blog. Thanks again.
I was not aware & I have TWO of those guys so – thank you! And thank you for the library request!!!!
No worries. I’m actually secretly glad that I have an excuse to use my recalled blade to separate seeds and the like for all my gardening….much easier than doing it by hand. Two blades, eh? Such a big shot.
I have all the ingredients including the blood orange olve oil !!! I just discovered the olive oil and balsamic vinegar tasting store last week.
AWESOME! Let me know how it turns out!!!