Bok Choy Salad with Beet Sprouts

Beet sprouts are nutrient and flavor packed mini versions of full grown beets. They are easy to grow at home in a sunny windowsill, and will be ready for harvest in less than a month. If you don’t have a green thumb, try beet “baby greens,” which are also more nutritious than mature greens, and a common ingredient in store-bought spring mix. Substitute sprouts with 1 cup spring mix and add sliced beets for a pop of color.

Makes 4 salads

Ingredients

Salad

• 3 heads baby bok choy
• 3 green onions
• 1 cup beet sprouts
• 3 tablespoons chopped almonds
• 1 tablespoon sesame seeds

Dressing 

• 1 tablespoon sesame oil
• 2 teaspoons soy sauce
• 1 teaspoon cider vinegar
• 1 teaspoon agave nectar
• 2 teaspoons grated ginger

Directions

In a large bowl, combine the chopped baby bok choy and green onions. In a small bowl, combine the sesame oil, soy sauce, vinegar, agave nectar, and ginger. Whisk until blended. Drizzle dressing over bok choy and toss to coat. Sprinkle with almonds and sesame seeds.