Vegan Ginger-Beet Greens Salad

Updated: Feb 12, 2019


I love making a good salad! You can not go wrong with fresh greens, crisp veggies, and a good oil and vinegar. This recipe is for a salad that I threw together the other night for a "Family Game Nite" that I hosted in honor of my sister's birthday. When it is done, the beets transform the dressing into a beautiful bright pink color. It was such a hit that even the picky teen-agers liked it! I really wish that we had a photo for you, but we ate it too fast! Haha!


Salad Base:

  • 4 hand fulls: Spring Mix

  • 2 hand fulls: Baby Spinach

  • 1 Small Shredded Beet

  • 1 Medium Apple, Sliced Thin

  • 1 Medium Cucumber, Peeled and Sliced Thin

  • Sprinkle of Toasted Sesame Seeds (you could also use sunflower seeds)

  • 1/2 Cup Hemp Seeds (optional)

Layer ingredients in a large bowl.

Dressing:

  • One Finger of Peeled Fresh Ginger

  • Honey or Agave to Taste

  • Pinch of Himalayan Sea Salt

  • Fresh Ground Pepper

  • A Swig of Liquid Aminos

  • 1 Tbsp Stone Ground Mustard w/Horseradish

  • 3/4 Cup of Sesame, Olive, or Avocado Oil (I used sesame this time)

  • 1/4-1/2 c of Apple Cider Vinegar

Place in blender on slow for 20 seconds and then high for a minute, or until dressing becomes creamy looking and frothy. Pour dressing over salad, mix with tongs, and enjoy! Let us know when you make it!

Photo Credit: Fluffy Pop Postcards


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