Spring Greens and Beet Salad with Creamy Maple Dijon Dressing

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Another week has come and gone.  Seriously?  How is it that time is going so quickly lately?  Last weekend my SIL had her baby girl (She's an absolute doll!  Red hair like mama.), and my husband's coworker had her little boy as well.  An old family friend's wife also had twins this last week.  This has truly been the week of the baby, and it made me stop in my tracks and look at little Ben who is not so little anymore.

At 8.5 months, Ben's personality is growing bigger every day.  He started crawling a few weeks ago and is on the move constantly.  Baby gates and serious baby proofing need to happen very soon in our house.  All of the new babies in the world really made me stop this week and savor those baby snuggles and admire Ben's tiny hands squishing his food, and wrapping around my finger when he nurses.  These moments will be gone before I know it.

We have a busy busy month coming up.  I have mostly been a SAHM, but have been kept on by my company as a temporary on-call employee when they get busy and need extra help.  I got a call from my boss last week to see if I would be up for going across the state to the Spokane office to help them with some organizing before the office has tenant improvements.  A company sponsored trip to go home and see family (and work a little I suppose)?  Heck yes!  I'm picking up a rental car tomorrow, and then Sunday Ben and I leave to go to Spokane for the week.  I'm lucky to have a mama willing and happy to watch Ben while I work for the week, and I'm excited to see some of my old coworkers.

After being in Spokane next week, we'll head back home and then spend the 4th of July holiday with Kevin's family on vacation in Ocean Shores, which is 2 hours away.  After we get back from that we'll turn around and leave the next day to go back to Spokane.  Ben will be staying with my parents over that next weekend while I go to Lake Chelan with my girlfriends for a friend's bachelorette celebration.  This will be the first time I'm away from Ben for longer than a half a day.  I'm sure I'll have a wonderful time relaxing and celebrating with my girls, but I know I'll miss him so much.

After the Lake Chelan weekend I'll go back to Spokane and spend the week there helping my hometown church with Vacation Bible School.  The next weekend Kevin will fly into Spokane and we will go to my friend's wedding and then Ben will be baptized on Sunday before we head back home.  It's a lot of travel, and I'm hoping Ben does well with the drives.  We've driven to Spokane once before a few months ago, and he did great as long as we had frequent stops to eat and get some wiggles out.

Anyways, you came here for the beet salad right?

Beets don't tend to be a very regular vegetable in our house, but when I get a craving for beets, I just have to have them!  Beets are high in phytonutrients and anti-oxidants, and have anti-inflammitory properties.  Beets are also high in folate, manganese, potassium, and copper.  I always think when we get plant-based cravings, it is our bodies needing an extra bit of something that that food is high in.  So, I picked up some beets, steamed them in my InstantPot, and enjoyed them in this salad all week.

Spring Greens and Beet Salad
with Creamy Maple Dijon Dressing
Time: 10 minutes 
Servings: 1 serving

        1 beet - peeled, steamed, and thinly sliced
        4-6 cups mixed spring greens
        3-6 radishes, thinly sliced
        1/2 - 1 cup cooked brown lentils (you can sub in any bean you'd like)
        small handful of pecans (optional)
            1 Tbsp Dijon mustard
            1 Tbsp almond butter (tahini, cashew butter, or sunflower seed butter would work well too)
            1 Tbsp pure maple syrup
            1-2 Tbsp water to thin

1.)  Prep all ingredients.  See my notes below on how to steam the beets and cook the lentils quickly in the InstantPot.
2.)  In a small bowl mix together the dressing ingredients until smooth and creamy.  Add in the lentils and stir to coat.
3.)  In a large bowl layer the spring greens, beets, and radishes.  Then top with the lentil dressing mixture.  Sprinkle some chopped pecans on top if desired.  Enjoy immediately.

Amy's Notes:
I would suggest steaming several beets and cooking a couple cups of lentils ahead of time to have in salads all week.  If you do this, store the ingredients separately and prep just before eating the salad.

To steam beets - Remove the tops and bottom root with a knife, wash thoroughly.  Place a steamer basket in the InstantPot with the whole beets and 1-2 cups of water.  Set to cook on high for 15 minutes.  Do a quick release or a natural pressure release when the timer is done.  Allow to cool, peel, slice, and store in an airtight container in the fridge for up to 1 week.

To cook the lentils - Rinse and pick through 2 cups of dry brown lentils.  Place then in the InstantPot with 3 1/2-4 cups of water.  Set to cook on high for 10 minutes, and allow for a natural pressure release.  Drain any excess liquid and store in an airtight container in the fridge for up to 1 week.

You can really tweak this recipe to be just how you like it.  Change your type of greens, use golden beets instead of red, use chickpeas instead of lentils, use honey mustard instead of Dijon.  The point is, make a salad and enjoy it!  I sometimes get lax about having a salad every day, but if I change it up from week to week with yummy recipes like this, I really look forward to my greens at lunch.

Health and Happiness,


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