Friday, July 19

Roasted Beet and Quinoa Salad


I am a huge fan of dinners made using leftovers from the night before. Especially in the summer on one of those super hot days, when the idea of turning on your stove is dreadful. One day a few weeks ago I was scrounging around looking for something to make for dinner that required no cooking. I had leftover roasted beets and some cooked quinoa in the fridge. I tossed them together for a light salad with some goat cheese.


My husband and I both loved it so much, I have made it several other times, each time sprucing it up a tad. This salad is exactly what I crave in the summers. It's light, filling, healthy, and full of so much flavor. It's pretty versatile, for crunch you can add in anything such as pumpkin seeds, sunflower seeds, soy nuts, almonds, or maybe even some pecans. For cheese I like to use feta, my husband likes it better with goat cheese. Either cheese works well. Toss in some fresh herbs and garlic, top off with a bit of a balsamic reduction and call it dinner.You can enjoy it hot, or you can eat it cold. The salad that started as a leftover throw together, is now a salad I make just so I have leftovers to eat all week long.




Roasted Beet and Quinoa Salad

Ingredients:
1 lb beets  
2 tbs olive oil 
pinch of sea salt 
2 cups quiona prepared according to the package directions
1/4 cup diced red onion
1 clove minced garlic
4-5 fresh basil leaves, chopped
1/4 cup pumpkin seeds
1/2 cup feta cheese
Balsamic reduction for serving (recipe follows)

Directions:

Preheat oven to 400 degrees.

Peel and cut beets into 1/2 inch cubes. Place beets in a shallow baking dish, drizzle with olive oil and a pinch of sea salt. Bake until fork tender, approximately 20 minutes. 

Remove beets from oven and allow to cool to room  temperature.

In a medium bowl, toss cooked quinoa with red onion, garlic, basil, pumpkin seeds, and feta cheese. Carefully fold in  your beets. If you mix it too much, the beets will turn everything purple. Salt and pepper salad to taste.

Served with a drizzle of balsamic reduction.

**** To prepare your balsamic reduction. Add 1 cup balsamic vinegar to a sauce pan with 1 tsp of honey. Simmer over medium low heat until it has reduced to about 1/2-1/3 cup. Drizzle over salad.



18 comments:

  1. I love roasted beets! This salad is gorgeous!

    ReplyDelete
  2. I love beets...I mean love!!! Just pinned this to make later..yippee!!

    ReplyDelete
    Replies
    1. Same here, when I was a kid it was the only veggie I liked!

      Delete
  3. This salad is exactly what I need after all that ice cream I have been consuming.

    ReplyDelete
    Replies
    1. Haha, ice cream consumption is allowed to be high if you are a blogger in the summer.

      Delete
  4. This looks fresh and so healthy! We love beets so a big PLUS in our book!

    ReplyDelete
    Replies
    1. Thank you Jessica! We love them too!

      Delete
  5. Oh wow! What a satisfying salad :) packed with a variety of different flavors, I love it!

    ReplyDelete
  6. I want ... I Need a giant bowl of this! Beets are my new found obsession. I can't believe I waited 33 years to try one. So yummy!

    ReplyDelete
  7. My husband really loves both quinoa and beets! Making this for sure, thanks for the recipe! :)

    ReplyDelete
  8. Just pulled some beets today from the Cabin Garden, and was looking for a yummy beet recipe!! This is it! Can't wait to make it...

    ReplyDelete

Comment: