This salad includes goat cheese, but tofu works well for a vegan version. This dish would be sublime with pine nuts, but they are expensive and I didn’t have any, so I successfully used pumpkin seeds instead. Pumpkin seeds are rich in protein, Vitamin E and zinc, so feeding these to kids made me happy. If you don’t have pumpkin seeds, try almond pieces.
Beet, Cranberry, Pumpkin Seed Salad
1 medium beet, peeled and quartered
2 cups lettuce, chopped
1 avocado, sliced
1 medium cucumber, sliced
3 sprigs green onions
1/3 cup dried cranberries
1/3 cup pumpkin seeds
1/4 cup parsley, chopped
3/4 cup crumbled goat feta cheese or tofu cubes+ 1 tsp. soy sauce
4 tbsp. olive oil
1 tbsp balsamic vinegar
1/2 tsp. unsulphured molasses
1/2 tsp sea salt
pinch of cayenne pepper
Place the beet in a small pot and cover it with water, so that there is 1/2 an inch of water over it. Bring to a boil and simmer it for 15 minutes or until soft ( test with a fork.)
In the meantime, arrange the lettuce on a large plate. Place all other ingredients ( except for the beets) over it.
Combine the dressing ingredients in a small bowl. Mix the dressing well.
Drain the beets and put them in ice to cool for a minute. Slice the beets and put them over the salad. Top with crumbled goat cheese or tofu cubes. Pour the dressing over everything.