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Lilly’s Table

 
 
Sweet Potato Fries
© Lillys-Table.com Photo of Lettuce Turnip the Beet Wraps
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Lettuce Turnip the Beet Wraps

from Lettuce Turnip the Beets with Sweet Potato Fries and Lemon Poppy Seed Dressing, the Week of February 22, 2015.
View the previous recipe for this meal.

Based on one of my favorite food puns, these wraps are delightful vegan goodness. Packed with beets, turnips, quinoa, nuts and tons of flavorful, they playfully require the perfect pun. I used both red and yellow beets, just to mix it up, but that is hardly required. The red of course dyed everything, but if you simply use orange and gold beets, you will be able to see the turnips and other ingredients, too. For the greens, ideally use the beet or turnip tops, but if not available use kale, chard, collards, spinach or the best dark leafy greens you can find.

Ingredients

  • 1 cup beet, peeled and chopped, red, yellow or gold
  • ½ cup turnip
  • 1 cup quinoa
  • 2 cups water, or broth
  • ½ cup walnuts, crumbled
  • 1½ cup greens, chopped, use the beet greens, chard, kale or spinach
  • 1 tablespoon dijon mustard
  • 1 tablespoon maple syrup, optional to taste
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon salt
  • 1 head romaine lettuce, or similar

Serving Size: 3 People

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Preparation Instructions

Preheat the oven to 400.

If not already done, peel and chop the beets and turnips. Spread on a baking sheet and toss with a about a tablespoon of the olive oil and a generous pinch of salt. Roast until tender to the bite, about 30-40 minutes.

Place the quinoa in a pot of the water or broth and bring up to a simmer. Cover and cook for 15-20 minutes until cooked through and tender to the bite.

In a medium bowl, whisk together the dijon, maple syrup, and apple cider vinegar. Continue to whisk rapidly and slowly drizzle in the olive oil. Season with a pinch of salt and the pepper.

Wash and dry the lettuce leaves well.

When the quinoa and veggies are cooked through, toss into the dressing and fold in the walnuts. Taste. Add more salt, pepper or even olive oil, if desired.

Serve a big bowl of the filling with the lettuce leaves and have guests fill their leaves as they desire. If you are a cheese fan, a crumble of blue or feta or similar would accompany this dish well, too.