Ingredients
Scale
Salad:
- 2 medium-sized beets, peeled and cut into small cubes
- 2 large carrots, peeled and sliced into rounds or half-moons
- 1 cup quinoa (preferably rinsed)
- 4 cups water or vegetable broth (for cooking the quinoa)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (optional)
- 1/4 cup crumbled feta cheese (optional, can substitute with vegan cheese for a dairy-free option)
- 2 tablespoons sunflower seeds or pumpkin seeds (optional, for added crunch)
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey or maple syrup (for a vegan option)
- 1 teaspoon Dijon mustard
- 1 teaspoon balsamic vinegar (optional)
- Salt and freshly ground black pepper, to taste
Ingredient Highlights
- Beets: Not only do beets add a beautiful, deep red color to the salad, but they are also rich in folate, fiber, and antioxidants. Roasting them enhances their natural sweetness and softens their texture.
- Quinoa: Quinoa is a complete protein, meaning it contains all nine essential amino acids. It’s also gluten-free and an excellent source of fiber, making it an ideal base for this salad.
- Carrots: Sweet and crunchy, carrots are loaded with beta-carotene and other essential vitamins, like Vitamin A. Roasting them brings out their sweetness and softens their texture, making them a delicious addition to the salad.
- Olive Oil: Adds richness to the dressing while providing healthy fats.
- Lemon Juice: The acidity from lemon juice brightens up the flavors in the salad and balances the sweetness from the roasted vegetables.
Instructions
Prepare the Vegetables:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Roast the Beets: Place the peeled and chopped beets onto the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly. Roast in the oven for 25-30 minutes, or until the beets are tender and slightly caramelized, stirring once halfway through cooking.
- Roast the Carrots: While the beets are roasting, prepare the carrots. Toss the sliced carrots with a little olive oil, salt, and pepper, and spread them out on another baking sheet. Roast the carrots in the oven alongside the beets for 15-20 minutes, or until they are tender and golden.
Cook the Quinoa:
- Prepare the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat to low and cover. Let the quinoa simmer for about 15 minutes, or until all the liquid is absorbed and the quinoa is tender. Fluff the quinoa with a fork and set aside to cool.
Make the Dressing:
- Prepare the Dressing: While the vegetables are roasting and the quinoa is cooking, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), Dijon mustard, and balsamic vinegar (if using). Season with salt and pepper to taste. Set aside.
Assemble the Salad:
- Combine the Ingredients: Once the roasted beets and carrots are ready and the quinoa has cooled slightly, combine all the ingredients in a large bowl. Add the quinoa first, then gently fold in the roasted beets and carrots.
- Add the Toppings: If using, sprinkle chopped parsley, crumbled feta cheese, and sunflower or pumpkin seeds over the top of the salad for added freshness, creaminess, and crunch.
Toss and Serve:
- Toss with Dressing: Drizzle the prepared dressing over the salad and toss gently to combine. Taste and adjust seasoning if necessary.
- Serve: Serve the salad as a standalone meal, or pair it with grilled chicken, fish, or a side of hummus for a complete meal.
- Prep Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 300
- Fat: 10g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 8g