The Roasted Beet & Quinoa salad is a favorite potluck salad! You can prepare all of the ingredients ahead of time (even the night before) and mix it before you go or when you get there. If you mix it ahead of time, leave the arugula and almonds out until just before you serve it.
It’s also a great one for lunches. If you do a big prep on Sunday, the rest of the week is so easy. And you will never get tired of this one. We can eat it all week long and be happy.
Roasted Beet & Quinoa Salad
Author: Hannah
Recipe type: Salad
Cuisine: California
Ingredients
- SALAD INGREDIENTS:
- 4 roasted beets
- 2 C arugula
- 2 C cooked quinoa
- 1 C chopped roasted almonds (salted is fine)
- 1 C crumbled feta
- ½ C chopped green onions
- 2 T chopped parsley (optional)
- DRESSING INGREDIENTS:
- 1 C EVOO
- ¼ C basalmic vinegar
- 1 T tamari
- Salt and pepper to taste
Instructions
- Pre-heat oven to 400º. Slice the top of the beet and leave the rest of the skins on. With the sliced side down in your pan, fill your pan with ¼" of water, cover the pan with tin foil and roast beets for ~45 minutes. The length of time depends on size of beets. They are done when you can easily piece them with a fork. Pull them out of the oven and let them cool slightly. The skins should easily slide off now, leaving your hands a gorgeous magenta ;). When they are cooled, dice them into ½" cubes.
- For the dressing, combine the EVOO, balsamic vinegar, tamari, salt, and pepper, and mix until well blended.
- Add all of the ingredients to a bowl, drizzle on dressing and toss gently.
Notes
Not necessary, but if you have time, wash the quinoa and dry it. Then dry toast it in a pan until it starts to smell a little nutty (5 minutes max on medium heat). Then cook it as directed on package.