Roasted Beet and Quinoa Salad Recipe
Roasted Beet and Quinoa Salad – roasted beets, quinoa, spinach, carrots, pine nuts, and goat cheese with red wine vinaigrette.
Servings: 4 servings
Ingredients
- 3 medium beets
- 1 cup cooked tricolor quinoa
- 1 cup grated carrots
- 4 cups spinach
- ½ cup pine nuts
- 4 ounces goat cheese
Red wine vinaigrette
- 2 tablespoons red wine vinegar
- ⅓ cup olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- salt and pepper to taste
Instructions
- Roast the beets – Preheat oven to 400°F (200°C). Scrub the beets, wrap individually in foil, and place on a baking sheet. Roast for 45–60 minutes, or until a knife slides in easily. Let cool, then peel and cut into bite-sized cubes.
- Toast the pine nuts – In a dry skillet over medium heat, toast pine nuts for 3–4 minutes, shaking the pan often, until golden and fragrant. Set aside to cool.
- Make the dressing – In a small bowl or jar, whisk together red wine vinegar, olive oil, Dijon mustard, honey, salt, and pepper until emulsified. Add salt and pepper to taste.
- Assemble the salad – In a large bowl, combine the roasted beets, quinoa, carrots, spinach, and pine nuts. Drizzle with dressing and toss gently.
- Finish with goat cheese – Crumble goat cheese over the top just before serving.