Roasted Beet and Quinoa Salad
Roasted beets over sauteed beet greens and quinoa
Pin Recipe
Servings :0
Ingredients
Dressing
- 1/2 Shallot
- 2 tbsp Dijon Mustard
- 3 tbsp Apple Cider Vinegar
- 3 tbsp Olive Oil
- Salt & Pepper, to taste
Salad
- 3 Medium Beets with Stems
- 2 Medium Carrots
- 2 cloves Garlic, minced
- 2 tbsp Olive Oil
- 1 tsp Apple Cider Vinegar
- 2 cups Cooked Quinoa
- Salt & Pepper, to taste
Instructions
- Preheat oven to 400F
- Combine dressing ingredients in a small bowl and whisk together, or put in a sealed jar and shake to combine. Let sit while you make the balance.
- Remove tops from beets and reserve. Peel beets and remove root, then cut into bite size pieces. Peel carrots and cut into bite size pieces.
- Toss beets and carrots with 1/2 tbsp of olive oil, garlic and salt and pepper. Spread on a lined rimmed baking sheet and place in the oven. Roast for 35 minutes, turning once about half way through.
- While the beets and carrots roast, wash the beet stems and leaves. Remove the leaves from the stems and cut into bite size pieces. Throw out any woody or tough stem pieces, and cut the remaining pieces into 1 inch sections.
- Heat a sauté pan over medium heat and add remaining tsp of olive oil. Add the beet stems and greens to pan, then and apple cider vinegar. Sauté until tender. This should only take a minute or two. Remove from heat and allow to cool.
- Allow the roasted beets and carrots at least 10 minutes to cool before assembling the salad.
- In a large bowl combine the quinoa, roasted vegetables and wilted greens. Season with salt and pepper and serve with dressing on the side.
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