For 2-4 servings:
2 cups soaked and cooked black beans
2 whole red beets
2 cups of claytonia leaves, cleaned
1/2 – 1 small zucchini (courgette)
2 scallions, cut into small rings
2 tbs chopped walnuts (or crumbled veg cheese)
For the vinaigrette:
1 tbs extra virgin olive oil (with basil)
1 tbs lemon juice
1 tsp nutritional yeast
1 tso of zaatar mix (or other dried herb mixes)
1-2 tbs filtered water
Place the beets in a pot, cover with water and bring to a boil, reduce temperature and cook until beets can be easily pierced with a fork, drain and rinse as well. After cool down remove the peel and cut into small cubes.
In a bowl, combine the cooked beans, cut scallions, the thinly sliced courgettes and the claytonia leaves and blend to a salad.
Mix all vinaigrette ingredients and add to salad, stir lightly. Short before serving blend in the beets and garnish with chopped walnuts (or cheese). ©2012 Sabineart