Roasted Beet Salad Recipe
mint, toasted pistachio, quinoa, pickled onion, arugula, whipped goat cheese, orange balsamic
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparing the Beets
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until fork-tender. Once cooked, let them cool, then peel and dice.
Cooking the Quinoa
- 2
Cook the Quinoa
Rinse the quinoa under cold water. In a medium saucepan, combine rinsed quinoa with 2 cups of water (or vegetable broth for added flavor). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside.
Making the Dressing
- 3
Prepare the Orange Balsamic Dressing
In a small bowl, whisk together balsamic vinegar, orange juice, olive oil, honey, salt, and pepper until well combined. Adjust seasoning to taste.
Assembling the Salad
- 4
Combine Ingredients
In a large bowl, combine the roasted beets, cooked quinoa, arugula, toasted pistachios, and pickled onions. Gently toss to mix all ingredients.
- 5
Serve with Dressing
Drizzle the orange balsamic dressing over the salad and toss lightly to coat. Top with crumbled whipped goat cheese and fresh mint leaves before serving.