Roasted Beet Salad with Sprouted Mung Beans
Roasted beets in salads is one of my favourites! Another great addition to any salad are sprouted beans, grains or seeds. Sprouting is a great way to get even more nutrients out of this super foods! There is no cooking involved and minimal equipment is required! Sprouting does take some time - typically around 48-72 hours is what it takes to germinate your legumes, grains or seeds! Once your work is done, you can enjoy them with your breakfasts, on salads or as a snack!
Read below for the salad recipe and more on the sprouting process!
Roasted Beet Salad
Serves 1
Ingredients:
- Mixed greens of your choice
- Chopped up vegetables of your choice (I used cucumber and orange bell pepper)
- Beets, peeled and roasted
- Sprouted Mung beans
- Splash of olive oil and squeeze of lemon juice as dressing
Directions:
1. Peel beets and cut into quarters. Place on a baking sheet and lightly coat with avocado or grapeseed oil. Roast at 400 degrees for 30-40 minutes until they can be pierced easily with a fork. Let cool before adding into salad.
2. Assemble the lettuce and chopped up vegetables and add in the roasted beets and sprouted mung beans and toss to enjoy!
How to sprout mung beans:
1. Wash mung beans and place them in a bowl or jar of water to soak for 24 hours. Use 3 times the amount of water you have seeds. Cover with a cheese cloth or towel.
2. Next day, rinse the seeds in water and drain the water. Put them in a colander lined with cheese cloth or paper towel and cover again with towel or cheese cloth. Keep them on the counter top and every few hours trickle a little water on top of the cheese cloth or paper towel.
3. Over the next day, they will start to grow a white sprout. You will know they are ready to eat once the sprout is measuring around 2 cm long! Eat sprouts raw and enjoy in your favourite salads or on their own as a snack!
- Danielle Byers
