Raspberry Beet Salad with Mango Turmeric Dressing
An early summer favorite salad for us. Just as mangos are in season we get excited by the possibilities of using the delicious fruit in a variety of ways. This salad is just one of them and it won't disappoint. We add grilled chicken to the salad to make it a heartier meal.
Ingredients
- 1 cup Quinoa uncooked
- 8 units beets, red or yellow is short on time sub for pre cooked packaged (not canned)
- 1 unit mango peeled and cubed
- 3 tbsp olive oil
- 2 tbsp raw apple cider vinegar
- 1 clove garlic
- 1/2 tsp dijon mustard
- 1/2 tsp ground turmeric
- 1/4 tsp salt
- 1 lb fresh baby spinach
- 2 pints fresh raspberries
- 1/3 cup macadamia nuts chopped
Instructions
- In a medium saucepan add the quinoa with 2 cups water and bring to a boil. Reduce heat, cover with lid and simmer on low until most of the liquid is absorbed and it achieves a fluffy consistency and water is absorbed, about 15 minutes.
- Place beets in a large stockpot and cover with water. Bring to a boil, then cover and reduce heat to medium; simmer until tender, about 35 minutes. Transfer to a cutting board to cool; peel any tough skins. Dice or and set aside
- In a blender, process 1/2 cup of mango, olive oil, vinegar, garlic,mustard, turmeric, and salt until smooth, adding 2–3 tbsp cold water if needed to reach the desired consistency.
- Divide spinach, beets, quinoa, remainder of mango and raspberries among four plates and drizzle with mango dressing. Sprinkle with macadamia nuts and serve immediately.
Notes
Adaptation: Add grilled chicken to make it a heartier meal.
Recipe discovered in the June 2015 issue of Yoga Journal magazine, but has been adapted to what my family likes.