New Sweetgreen Opens Friday Saturday At 15th And P

Sweetgreen's quinoa salad will be a new offering at the P Street store.

Sweetgreen will unveil its fourth area store Saturday at 1471 P St. NW. The DC-born salad and frozen yogurt shop has done an incredible job incorporating local foods into their menu and supporting the region's farmers. Showing their commitment to the cause, the owners recently added a new position to the business: a sourcing and sustainability manager. (You can read about their new "Sourceress" Erin Littlestar's adventures over on Sustainable in the City.)

Exclusive to the Logan Circle store (for now) will be a selection of seasonal soups and a "Market" menu featuring three lettuce-less salads made with seasonal ingredients. Here's the recipe for one of those featured salads.

Red & White Quinoa Salad with Goat Cheese and
Roasted Winter Veggies
recipe courtesy Sweetgreen

3 cups quinoa (red and white mix)
6 cups water
1 whole sweet potato, peeled and diced into ½-inch cubes
1 half red onion, thinly sliced
2 cups mushrooms (oyster or button)
1 tbsp garlic salt
1 tbsp olive oil
1 tbsp rosemary, chopped
8 oz chevre from Firefly Farms
2 cups baby beet greens

Add water and quinoa to a saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes. Quinoa is ready when the water has fully evaporated. Coat sweet potatoes with a half cup of balsamic dressing (see recipe below) and 1 tbsp of garlic salt. Lay out on a sheet pan. Bake for 15 minutes at 400 degrees. Sweet potatoes should be browned and crispy. Mix onions and mushrooms with 2 tbsp of oil and rosemary. Sauté in a large skillet over medium heat for 10-12 minutes. Mushrooms and onions should be crispy and darkened.

In a large bowl, combine cooked sweet potatoes, mushroom mixture and quinoa. Mix in goat cheese, garlic salt and 1 tbsp of olive oil. When fully mixed, add baby beet greens on top. Toss with balsamic yogurt dressing to taste.

Balsamic Yogurt Dressing
½ cup plain yogurt
½ cup canola oil
3 tsp balsamic vinegar
1 tsp freshly squeezed lemon juice
½ tsp Dijon mustard
½ tsp sea salt (or to taste)
¼ tsp freshly ground black pepper (or to taste)

Place all ingredients in a bowl and whisk vigorously to combine. The mixture may separate as it stands; whisk before serving to restore consistency.