Beets & Berries Recipe

Time1h 15m

Serves4

mesclun greens, roasted beets, strawberries, spiced pepitas & sunflower seeds, red quinoa, mixed berry balsamic

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Ingredients

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1
Prepare the Quinoa
Rinse the red quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside to cool.
2
Roast the Beets
Preheat the oven to 400°F (200°C). Wash and trim the beets, then wrap them in aluminum foil. Roast in the oven for 45-60 minutes, or until tender when pierced with a fork. Once cooled, peel and slice into wedges.
3
Prepare the Strawberries
Wash the strawberries under cold water, remove the stems, and slice them into halves or quarters, depending on their size.

4
Combine Ingredients
In a large salad bowl, add the mesclun greens, roasted beet wedges, sliced strawberries, and cooled red quinoa. Toss gently to combine.
5
Add Toppings
Sprinkle the spiced pepitas and sunflower seeds over the salad mixture.
6
Dress the Salad
Drizzle the mixed berry balsamic vinegar over the salad and toss gently to coat all ingredients evenly.
7
Serve
Divide the salad into individual bowls or plates and serve immediately. Enjoy your refreshing Beets & Berries salad!