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–+ servings

Baby Beet Greens Salad with Romaine and Garden Fresh Veggies

Denise Keniston - Basil Lover
Baby Beet Greens Salad with romaine and garden fresh veggies. This simple green salad is light, refreshing, and delicious! It's a perfect side salad, as it pairs well with almost anything.
5 from 13 votes
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Prep Time 15 minutes
Servings 2 people

Equipment

  • 1 Salad Spinner
  • 1 Mandalone Slicer
  • 1 Julienne Y-Peeler

Ingredients
  

Salad

  • 3 cups fresh baby beet greens
  • 1 cup romaine lettuce
  • 2 pickling cucumbers
  • 1 dozen cherry tomatoes
  • 3 stems leeks
  • 1/2 cup vegan parmesan cheese
  • 1/2 cup dressing

Roasted Almonds

  • 1/2 cup raw almonds
  • 1 tbsp olive oil
  • flaky salt

Instructions
 

  • Roast the almonds: Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the almonds on the sheet and toss with tamari. Bake for 10 to 14 minutes or until browned. Remove from the oven and let cool for 5 minutes.A
    Assemble the salad. In a large bowl toss the lettuce with a few spoonfuls of the dressing. Add the cucumber, parmesan, pepitas, avocado, and tamari almonds. Drizzle with more dressing and top with microgreens. Season to taste with flaky sea salt, if desired.Get creative when making this salad. With a good base of greens almost anything works!
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