Beet Quinoa Salad
This bright, beautiful beet quinoa salad uses both the root and the leaves of the beet. You can cook your beets and quinoa ahead, to cut back on prep-time when you make this salad. I love serving this along side grilled chicken thighs or crispy cast iron salmon.
Servings: 6 servings
- 4 beets, with the greens attached
- 3 cloves of garlic, minced
- 2 teaspoons olive oil
- 1/2 red onion, diced
- 1 teaspoon apple cider vinegar
- 1 cup cooked quinoa
- 2 tablespoons fresh chopped dill
- 2 ounces feta cheese, crumbled
- Salt and pepper to taste
Preheat oven to 375º F.
Trim and peel beets and then cut them into small bite-sized pieces.* Toss beets with one teaspoon of olive oil, garlic, salt and pepper.
Place beets on a rimmed baking sheet and pop in the oven for thirty minutes or until they are fork tender.
While the beets are cooking, heat the remaining olive oil in a nonstick saute pan over medium high heat. Reserve 2 tbsp of onion and set aside. Toss the remainder of the onion into the oil and cook for about five minutes or until the onions are tender.
Stir in beet greens and apple cider vinegar. Continue cooking until the greens are just wilted (this will only take a minute or so). Allow everything to cool a bit before assembling the salad.
In a large bowl combine the reserved onions, dill, beet greens, roasted beets, and quinoa. Season with salt and pepper. Gently toss evrything togeter.
Top with crumbeld feta cheese, adjust seasonings and serve. Enjoy!
Calories: 103kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 151mg | Potassium: 258mg | Fiber: 3g | Sugar: 5g | Vitamin A: 70IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg