Ancient Grains Salad with Shaved Brussels Sprouts, Golden Beets & Blood Orange Vinaigrette (Gluten Free, Vegan Option)
Prep time
Cook time
Total time
A nourishing spring salad featuring 3 ancient grains and seasonal vegetables dressed in a tangy blood orange vinaigrette.
Author: Kelly
Recipe type: Salad
Serves: 4
Ingredients
- For the Salad:
- 1 cup cooked whole grains of choice (I used a combination of millet, buckwheat and white & red quinoa sold together as a 'super grains' organic blend)
- 12 or so Brussels Sprouts (more if they are small), shaved with mandoline or knife (see Notes)
- 4 roasted golden beets, sliced or chopped
- 1 avocado, sliced or chopped
- 2 Tbsp pine nuts, toasted
- For the Blood Orange Vinaigrette:
- ½ cup blood orange juice (from 2 blood oranges) + more orange segments for the salad as desired
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1 Tbsp grainy Dijon mustard
- 2 tsp honey (or pure maple syrup for vegan version)
- 2 garlic cloves, minced
- good pinch of salt
Instructions
- See prepping Notes below.
- In a large bowl, combine cooked (and cooled) grains and shaved Brussels sprouts, add half the vinaigrette (giving it a final whisk beforehand) and mix gently but thoroughly to combine.
- If you are plating on a singular tray, add sliced beats and sliced avocado and drizzle with remaining vinaigrette. Top with pine nuts and garnish with orange segments.
- If you are combining all the chopped elements together, add roasted chopped beets and avocado, drizzle with remaining vinaigrette and mix gently to integrate with grains and Brussels sprouts, taking care not to mash. Add toasted pine nuts and serve in individual bowls or plates, garnished with orange segments, as desired.
- Enjoy!
Notes
Harvard Study: Just as I was preparing to upload this feature, my friend Sarah over at Cooking for Kiwi and Bean posted this compelling link.
Prepping the Beets: You can roast your beets in advance and store in fridge until you are ready to assemble salad. There are many different roasting methods, one of the simplest: trim stems off beets, brush beets with a little olive oil and wrap each beet in aluminum foil. Place beets on a cooking tray in 375 F oven for 45 - 60 minutes or until cooked through. The beets will be fragrant and hot. Be sure to allow them to cool before carefully unwrapping. Once unwrapped, the skin will slide off easily and you can then slice thin (with mandoline or knife) or chop into small pieces as desired.
Prepping the Grains: The grains can also be prepped in advance. Cook the grains according to package directions, generally 2:1 water to grain ratio. I use my rice cooker ~ works like a charm. If you are buying your grains unpackaged you can use this Guide to Cooking Grains.
Prepping the Pine Nuts: The pine nuts can be toasted ahead of time. I simply use a small dry skillet set to the lowest heat and toast the nuts -- be sure to keep a close eye on them to avoid burning. It only takes a minute or two.
Prepping the Brussels Sprouts: If you have a mandoline, you will make short work of the sprouts (I have a basic hand-held model that I bought a few years ago ~ very easy to use and works well). The biggest issue with mandolines is safety (very sharp blade). If you don't have a mandoline simply use a knife and slice the sprouts as thin as possible holding the end as you go. Discard ends.
Prepping the Blood Orange Vinaigrette: simply whisk all vinaigrette ingredients together in a small bowl or container with fitted lid. I recommend making the dressing at least two hours in advance (ideally overnight) to allow the flavors to permeate. Be sure to taste the dressing and make any adjustments before using.
Prepping the Beets: You can roast your beets in advance and store in fridge until you are ready to assemble salad. There are many different roasting methods, one of the simplest: trim stems off beets, brush beets with a little olive oil and wrap each beet in aluminum foil. Place beets on a cooking tray in 375 F oven for 45 - 60 minutes or until cooked through. The beets will be fragrant and hot. Be sure to allow them to cool before carefully unwrapping. Once unwrapped, the skin will slide off easily and you can then slice thin (with mandoline or knife) or chop into small pieces as desired.
Prepping the Grains: The grains can also be prepped in advance. Cook the grains according to package directions, generally 2:1 water to grain ratio. I use my rice cooker ~ works like a charm. If you are buying your grains unpackaged you can use this Guide to Cooking Grains.
Prepping the Pine Nuts: The pine nuts can be toasted ahead of time. I simply use a small dry skillet set to the lowest heat and toast the nuts -- be sure to keep a close eye on them to avoid burning. It only takes a minute or two.
Prepping the Brussels Sprouts: If you have a mandoline, you will make short work of the sprouts (I have a basic hand-held model that I bought a few years ago ~ very easy to use and works well). The biggest issue with mandolines is safety (very sharp blade). If you don't have a mandoline simply use a knife and slice the sprouts as thin as possible holding the end as you go. Discard ends.
Prepping the Blood Orange Vinaigrette: simply whisk all vinaigrette ingredients together in a small bowl or container with fitted lid. I recommend making the dressing at least two hours in advance (ideally overnight) to allow the flavors to permeate. Be sure to taste the dressing and make any adjustments before using.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2015/03/ancient-grains-salad-with-shaved-brussels-sprouts-golden-beets-blood-orange-vinaigrette.html