Zero Waste Beet Salad

Dec 15, 2020

Did you know that the leaves of many vegetables are edible? Often, they end up in compost or garbage, which is such a shame! You can eat them raw or cook them into your favourite recipes!

Remember: not all vegetable leaves can be eaten. You can eat the leaves of the following vegetables:

Carrots
Celery
Beet
Swiss chard
Turnip
Fennel
Radishes

However, you should avoid eating rhubarb leaves, which are toxic.

Check out this delicious recipe featuring beets, using the bulb, stems and leaves.

4 portions

Ingredients

Salad

180 ml (3/4 cup) quinoa, rinsed and drained
2 small beets, with leaves
125 ml (1/2 cup)edamame
1 avocado, diced
250 ml (1 cup) strawberries,sliced
125 ml (1/2 cup) feta cheese, crumbled
60 ml (1/4 cup) fresh parsley, finely chopped
60 ml (1/4 cup) pecans, chopped

Vinaigrette

30 ml olive oil
45 ml apple cider vinegar
15 ml lime juice
15 ml maple syrup
5 ml old-fashioned mustard

Preparation

Prepare the beets: wash them thoroughly and cut the stems at the root of the bulb. Peel and grate the bulb, slice the leaves, and cut the stems into small pieces.
In a small saucepan, boil 310 ml (1 1/4 cups) of water. Add quinoa, cover and cook for 15 minutes over medium heat. Add the grated beets and stems, stir until smooth and cover for 5 minutes. Season with salt, pepper and allow to cool.
Meanwhile, prepare the dressing: in a large bowl, combine all the dressing ingredients together. Set aside.
In a large bowl, combine cooked quinoa, beet leaves, edamame, avocado, strawberries, feta, parsley and pecans. Drizzle with the dressing, mix and serve.