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I love beets and I love a big salad! This is one of my favourite beet salads to make as a side dish or for dinner.

If you are feeling a little low and not very energized, then try a helping of this gorgeous salad and it will perk you up! It is super nutritional and jam-packed full of healthiness!

Also, Feta is a nutrient-rich cheese and is a healthy cheese made from sheep or goat milk. Feta is easier to digest and much less allergenic and inflammatory than cheeses made from cow’s milk, which makes it a better option for those who may be sensitive to dairy products.

My favourite beet salad, so good!

It’s easy to prepare fresh beets for this salad, simply wash them, prick them with a fork, wrap them in tin foil and bake in the oven for 45 minutes. Once they cool they are ready to peel and slice up for your salad.

This salad recipe serves four side salads or two dinner salads.

Beet and Quinoa Salad

Gail Pearce Elegant-Entertaining
This salad will give you a nice healthy reset!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course Salad
Cuisine #Canadian, American
Servings 4 servings (side salads)

Ingredients
  

Salad

  • ½ cup uncooked quinoa,
  • ⅓ cup slivered almonds or pepitas (green pumpkin seeds)
  • 3 medium roasted beets, organic
  • 2 cups baby spinach or beet greens, organic and roughly chopped
  • ½ cup crumbled feta cheese, greek style
  • 1/2 teaspoon chives, chopped
  • 2 shallots, chopped finely

Vinaigrette

  • 1 tablespoon balsamic vinegar
  • 2 tablespoons lemon juice
  • 1/2 tablespoon chopped fresh chives
  • ½ teaspoon Dijon mustard
  • 2 tablespoons olive oil, extra virgin
  • Freshly ground black pepper and salt to taste.

Instructions
 

  • Beets – Wash and trim beets. Place on aluminum foil, drizzle with oil, season with salt and wrap into a sealed pouch. Bake at 350 degrees for 45 minutes. Test doneness with paring knife, looking for no resistance. Peel and cut beets into any shape you like.
  • Quinoa – Rinse the quinoa under running water for a minute or two. In a small-sized pot, combine the quinoa and 1 cup water. Bring the mixture to a boil, cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from the heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
  • Toast the nuts – In a small pan over medium heat, toast the nuts, stirring frequently, until they start to turn golden on the edges, about 5 minutes. (Keep an eye on these!) Let cool.
  • To prepare the vinaigrette dressing: Whisk together all of the ingredients except olive oil. Whisk in olive oil a little at a time until emulsified. Season to taste.

Salad Assembly

  • In a large serving bowl, combine the prepared beets, roughly chopped spinach (or beet greens and cooked quinoa.
  • Drizzle as much dressing as you like over the mixture and gently toss to combine.
  • Top with nuts, chives and feta cheese.
  • Season to taste with salt and black pepper.
  • Serve and enjoy!
Keyword #beet, #beetsalad, #quinoa, #salad
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