Wednesday, November 2, 2011

Roasted Beet and Carrot Quinoa Salad

roasted beet and carrot quinoa salad recipe

Sometimes, after overdosing on baked goods and Halloween candy, you want something a little bit lighter, healthier, etc.  That's when you make a salad for dinner.  A salad that has a hint of sweetness to it, because let's be honest, after overdosing on candy, we have to back down easily lest we have withdrawal side-effects.  This salad combines sweet carrots and beets with tangy dressing and nutty quinoa.  It is divine.  So, if you're all hopped up on mini-Snickers bars, please eat some of this yummy salad and you'll feel better.

Roasted Beet and Carrot Quinoa Salad

5 baby beetroot
3 large carrots, sliced into coins
2 tablespoons olive oil
Salt and pepper
1-1/2 cups quinoa
1/2 fennel (anise) bulb, thinly sliced
1/4 cup goat cheese

Dressing
1/4 cup apple cider vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
3 tablespoons olive oil
Salt and pepper to taste

Preheat the oven to 425°F.  Wash the beetroot and cut the stems off.  Toss the beetroot in olive oil and season with salt and pepper.   Wrap the beets in aluminum foil.  Roast in the oven for 30 minutes.

While the beets roast, prepare the quinoa according to the directions (1-1/2 cups requires about 2 cups of water).  Let the quinoa cool slightly, while you finish cooking the beets and carrots.

Season the sliced carrots with a tablespoon of olive oil, salt, and pepper.  After the beets have cooked for 30 minutes, place the foil packet on a baking sheet and arrange the carrots around the package in a single layer.  Roast the carrots for about 15 minutes, flipping once.

While the carrots roast, whisk together the dressing ingredients.

Remove the beets from the oven.  Let them cool slightly and rub the skin off.  (Be careful, your fingers will turn purple!)  Cut the beets into bite sized pieces.

Mix the carrots, beets, and fennel with the quinoa.  Pour the dressing over the salad and mix well. Add the goat cheese

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