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Raspberry Beet Salad
This Raspberry Beet Salad is a colorful display of fresh fruit, beets, quinoa, greens and finished off with a raspberry vinaigrette. Serve with some fresh mint for a burst of flavor – you will love this one!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 690 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
For the Salad
- 3 medium beets or 2 larger beets
- ⅓ cup uncooked quinoa
- 5 ounces arugula and spinach
- 6 ounces fresh raspberries
- 2 bartlett pears cored and sliced
- 4 ounces goat cheese crumbled
- ¼ cup Pepitas
- 3 medium mint leaves finely chopped
Raspberry Vinaigrette
- 6 ounces fresh raspberries about 1.5 cups
- 1 medium shallot diced
- 3 tablespoons red wine vinegar
- ½ cup avocado oil or olive oil
- 1.5 tablespoons honey or maple syrup
- 1 teaspoon dijon stoneground mustard
- ¼ teaspoon fine sea salt to taste
Instructions
- Preheat oven to 375ºF. Peel beets and slice into ¼" round slices. Place on lined baking sheet and drizzle with olive oil. Bake for 12 minutes, then flip and continue baking for another 10-12 minutes. Set aside to cool.
- Cook the quinoa: Meanwhile, rinse quinoa through fine mesh strainer and add to small pot with ⅔ cup water. Cook according to package instructions, then fluff with fork and set aside to cool.
- Make the dressing: Add all raspberry vinaigrette ingredients to small blender and blend until smooth. Taste test for more vinegar, salt or sweetness.
- Assemble salad: In a large bowl toss together quinoa with half of salad greens and few tablespoons of dressing. Then add on rest of salad greens, gently tossing with the lightly dressed mixture. Add on sliced beets, raspberries, pears, goat cheese, pepitas and fresh mint. Drizzle on the raspberry vinaigrette or allow others to serve themselves.
Cup of Yum
Notes
- Feel free to cut down this salad for smaller servings or simply take the idea of it for a single serve salad.
- Store leftover dressing in airtight container; use within 4 days.
Nutrition Information
Serving
1salad
Calories
690kcal
(35%)
Carbohydrates
72g
(24%)
Protein
17g
(34%)
Fat
39g
(60%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
7g
Monounsaturated Fat
22g
Trans Fat
0.003g
Cholesterol
13mg
(4%)
Sodium
379mg
(16%)
Potassium
1077mg
(31%)
Fiber
16g
(64%)
Sugar
29g
(58%)
Vitamin A
1268IU
(25%)
Vitamin C
39mg
(43%)
Calcium
174mg
(17%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 690
% Daily Value*
| Serving | 1salad | |
| Calories | 690kcal | 35% |
| Carbohydrates | 72g | 24% |
| Protein | 17g | 34% |
| Fat | 39g | 60% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 13mg | 4% |
| Sodium | 379mg | 16% |
| Potassium | 1077mg | 23% |
| Fiber | 16g | 64% |
| Sugar | 29g | 58% |
| Vitamin A | 1268IU | 25% |
| Vitamin C | 39mg | 43% |
| Calcium | 174mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.