• Liz Talley - Urban Graze

Grains & Greens Bowl with Beets & Carrots


A citrus vinaigrette makes this dish so refreshing!

Whisk together in a large bowl:

2 Tbsp. olive oil

2 Tbsp. fresh orange juice

2 Tbsp. lemon juice

1 Tbsp. white wine vinegar

2 tsp. honey

1 tsp. Dijon mustard

1/4 c. snipped mint, optional (especially tasty in spring/summer!)

Add, toss, and allow to marinate at least 1/2 hour:

1 1/2 c. carrot ribbons (use a carrot peeler)

1 c. raw, peeled beets, thinly sliced (somewhat similar in size to radishes)

3 radishes, thinly sliced

Gently stir in:

2 c. cooked brown rice, farro, or quinoa

2 c. rough chopped spinach, kale, chard, beet greens, or leafy lettuce

Optional: garnish with a scattering of crumbled feta or goat cheese.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#salad #entree

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