Sprouted Bean Salad with Roasted Beets


I adapted this recipe from the Food Network site. The original recipe is attributed to Sophia Wakefield of the Harvest Bakery and Cafe, Jackson Hole, WY. I added beets for color and variety.

2 cups sprouted beans
1 cup roasted beets, in a small dice
1/3 cup minced cilantro leaves
3 TB lemon juice
3 TB sunflower or olive oil
1 TB muchi (spicy) curry powder
Pinch organic cayenne pepper
2 tsp soy or tamari sauce
1 tsp minced garlic
3/4 tsp stone-ground mustard

Toss all of the ingredients together in a serving bowl. Serve immediately.

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