Roasted Beet Recipe
mint, toasted pistachio, quinoa, pickled onion, arugula, whipped goat cheese, orange balsamic
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beets
Quinoa
Pickled Onion
Whipped Goat Cheese
Toppings
Method
Roasting Beets
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly and trim the tops and tails.
- 2
- 3
Roast the Beets
Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork. Once done, let them cool, then peel and dice.
Cooking Quinoa
- 4
Rinse the Quinoa
Rinse 1 cup of quinoa under cold water to remove its bitterness.
- 5
Cook the Quinoa
In a saucepan, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes.
Pickling Onions
- 6
- 7
Make the Pickling Solution
In a small saucepan, combine 1 cup of apple cider vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt. Heat until the sugar and salt dissolve.
- 8
Whipping Goat Cheese
- 9
Blend the Ingredients
In a mixing bowl or food processor, combine the goat cheese and cream. Blend until smooth and creamy.
- 10
Season
Add salt to taste, and mix well.
Assembling the Salad
- 11
Combine Ingredients
In a large bowl, combine the roasted diced beets, cooked quinoa, pickled onions, chopped pistachios, fresh mint leaves, and arugula.
- 12
Dress the Salad
Drizzle with orange balsamic vinegar and toss gently to combine.
- 13
Serve
Spoon the salad onto serving plates and dollop with whipped goat cheese on top. Enjoy!