It’s unusual for me to post on a weekend, but I’m a part of the worldwide Vegan Virtual Potluck–my first time (!)–100 vegan bloggers united in sharing good eats.
The theme for the potluck is beets, my dish is salad.
I’m rolling with the festive theme here, & after I made the apple cider cranberry sauce, I thought, hmmm, how can I somehow turn that into a chutney style accompaniment to a dish?
After a little brainstorming, this salad was born.
I’m a big fan of salads that can also act as a main dish if needed, & I think this one fits the bill. It’s hearty enough you can eat a few servings & call it a meal. Or serve along side a soup and/or with a main dish.
The roasting part is key. I suppose you could boil the beets if you want to avoid the oil, but roasting delivers a supreme taste you can’t get with boiled beets.
(Oh, have I mentioned I’m allergic to raw beets? Totally random, I know, but they cause temporary paralysis of my vocal chords & make my throat all itchy, so I eat mine cooked, thank you.)
a hearty vegan, grain-free, gluten-free salad
- 2 c. fresh/frozen whole cranberries
- 1 c. apple cider | apple juice will also work, but not as cool
- 1/2 c. coconut sugar | sucanat or raw cane also works
- 1 medium sweet potato
- 2 tsp. grated fresh ginger
- zest & juice of one small lemon
- 3 beets
- 3 carrots
- 2 TBS. olive oil
- 4 c. cooked quinoa (I used red, but regular quinoa works too)
- 12 c. raw spinach
- 1/2 c. pumpkin seeds, coarsely chopped
- Preheat oven to 425 F.
- Peel & cube beets, carrots, & sweet potatoes. I use a vegetable cutter that cuts my veggies in uniform pieces. A regular knife will do the trick, but do your best to keep pieces uniform & smallish.
- You'll need two baking sheets--one for the sweet potatoes, the other for the beets & carrots. Place sweet potatoes on sheet, drizzle 1 tablespoon of olive oil & toss until coated. On the other baking sheet, place the beets on one end, & carrots on the other. Drizzle 1/2 TBS. on carrots, 1/2 TBS. on beets. Toss, but keep beets & carrots separate. Put both sheets in oven & roast for 30 minutes, tossing halfway through. Watch your sweet potatoes--you may need to remove them somewhere between the 22-30 minute mark.
- Cook your quinoa according to package directions (2 c. dry + 4 c. water should yield about 4 c. cooked). Set aside.
- In a medium saucepan, bring cranberries, sugar, & apple cider to a boil. Turn down heat to medium low & allow to simmer for 15 minutes or so (or until most of liquid has simmered down & sauce is thick).
- In the meantime, grate your ginger, zest & juice your lemon. The lemon juice will make the chutney a bit more zippy (ie. a little sour). Reserve the lemon juice until the very end & taste the chutney before you add the juice. If you like the chutney without the lemon, don't add it. I find it a matter of preference, but I always like a bit more acid to my dishes than many people.
- Once veggies are roasted, remove from oven & allow to cool 5-10 minutes.
- Remove cranberry sauce from heat once the desired thickness is reached (the longer you simmer, the thicker your sauce, but remember it'll thicken even more once it cools).
- Add sweet potatoes, ginger, & zest to sauce. Add lemon juice if desired.
- In a large bowl, layer spinach, quinoa, beets & carrots. Top with pumpkin seeds. Toss gently.
- Serve chutney on the side or incorporate in salad. Drizzle with a bit of flax seed or olive oil if desired.
Additional Nutrition Info: 5 g fiber, 37 g carbs, 6 g protein, 9 g sugar, 68 mg sodium, WWP: 6 points; Chutney only: 8 servings, per serving: 63 calories, 0 g fat, 16 g carbs, 7 g sugar, 0 g protein, 3.5 mg sodium, 1 g fiber, WWP: 2 points
Follow the potluck!
How cool is that?