This dish is based on the recipe from the “Forks Over Knives Cookbook.” I love hearty salads because they are so versatile. We eat them for lunch or dinner, and the leftovers make for great healthy snacking. I never feel guilty for eating between meals since we started eating only whole, plant-based foods. The beets and oranges together in this recipe are quite sweet, and I wouldn’t be afraid to serve the bean mixture over a bed of more bitter greens such as arugula. For this version we used mixed greens.
6 Medium beets, washed and peeled
2 Oranges, zested, peeled, and segmented
2 Cups cooked navy beans, or one 15oz can, drained and rinsed
1/4 Cup brown rice vinegar
3 Tablespoons minced fresh dill, or 2 tablespoons dry
1/2 Teaspoon freshly ground black pepper
4 Cups mixed salad greens
4 Tablespoons slivered almonds, toasted (optional)
Place the beets in a saucepan and cover with water. Bring to a boil, cover, reduce the heat, and simmer for 20 minutes, or until the
beets are tender. Drain the beets and set aside to cool. Once the beets have cooled, cut them into wedges and place them in a large bowl. Add the orange zest and segments, beans, brown rice vinegar, dill, and pepper to the beets. Toss lightly to combine. To serve, divide the mixed salad greens among 4 plates. Top with the beet salad and garnish with the toasted almonds.