Go Back
Print

ROASTED BEET AND QUINOA SALAD WITH STRAWBERRY VINAIGRETTE

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

NGREDIENTS

For Salad:

  • 1 cup uncooked quinoa
  • 2 medium beets
  • 2 tablespoons of olive oil
  • 1 large carrot peeled and
  • 2 cups mixed salad greens
  • 1 large avocado cubed
  • ΒΌ cup feta cheese

Strawberry vinaigrette:

  • 6-8 large strawberries hulled and sliced
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinaigrette
  • 4 tablespoons olive oil
  • 1 teaspoon apple cider vinegar
  • salt and pepper to taste

Instructions

INSTRUCTIONS

  1. Preheat oven to 400 F.
  2. To roast beets, rub olive oil on beets and place on a piece of aluminum foil. Wrap and place on a baking sheet in preheated oven. Cook for approximately 45 minutes, until beets can be pierced through with a paring knife.
  3. Meanwhile, cook the quinoa per package instructions. One cup of uncooked quinoa will yield 2 cups cooked. Set aside and allow to cool.
  4. Julienne the carrots (ribbon cuts) then chop into small pieces. Cut avocado into small cubes.
  5. Remove beets from oven then carefully remove from foil. Allow to cool before handling. Using a paper towel, rub skin off roasted then cut into small cubes.
  6. To assemble salad, put salad greens into a large bowl then top with quinoa, beets, carrots, avocado and feta cheese. Drizzle salad with a couple of tablespoons of strawberry vinaigrette and toss to coat. Allow your guests to individually drizzle with more dressing once salad is served.

Strawberry Vinaigrette:

  1. Blend all ingredients in food processor or blender until smooth. Season with salt and pepper to taste.
  2. Pour into a lidded jar (e.g. Mason Jar) and refrigerate.

Recipe Notes

Option to top salad with nuts (walnuts, almonds) or seeds (sesame, pumpkin).