Roasted Beet Salad: Sweet, Colorful and Delicious!
I love to make a light meal out of a cool and refreshing roasted beet salad, and this one comes complete with a sweet and citrusy vinaigrette, plenty of plant protein and creamy goat cheese!
4 Roasted Beets (roasting directions below)
1/2 cup Quinoa (uncooked, dry)
2 tbsps Extra Virgin Olive Oil
½ Navel Orange (juiced)
1 tbsp Apple Cider Vinegar
1 tsp Dijon Mustard
Sea Salt & Black Pepper (to taste)
2 cups Arugula or Baby Spinach
1/4 cup Radishes (finely sliced)
2 Carrot (medium, peeled into ribbons)
1 cup Chickpeas (cooked, from the can)
1/4 cup Goat Cheese (crumbled)
1/2 cup Mint Leaves (chopped)
Preheat the oven to 375ºF (190ºC). Wrap the beets in foil and bake for 35 to 45 minutes, or until tender when pierced with a fork.
Remove the beets from the oven and once they have cooled, rinse them under cold water and peel them. Once they are peeled, cut into quarters.
Cook your quinoa on the stove according to package directions, and set aside.
Make the dressing by combining the olive oil, orange juice, apple cider vinegar, dijon, salt and pepper in a jar. Mix well.
Add the arugula or baby spinach to a bowl and top with beets, quinoa, radishes, carrots, chickpeas, goat cheese, and mint. Drizzle dressing over top and enjoy!