Roasted beet, quinoa, and carrot salad
User Reviews
5
2 reviews
Excellent
Roasted beet, quinoa, and carrot salad
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This roasted beet, quinoa, and carrot salad is packed with healthy and good-for-you ingredients! It's super flavorful and has the best lemon dressing!
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Ingredients
- 1 pound beets medium, peeled and cut into 1-inch wedges
- 2 tablespoons olive oil for beets
- ½ pound carrot 2-3 medium carrots, medium
- 1 tablespoon olive oil for carrots
- salt to taste, fine sea salt
- black pepper to taste, ground
- 1 cup quinoa uncooked
- 2 cups water
- 4 ounces mixed greens lettuce about 1 cup
- ⅓ cup almonds honey roasted, sliced
- ⅓ cup goat cheese crumbled
Lemon Vinaigrette
- ¼ cup red wine vinegar
- 1 ½ tablespoons Dijon mustard
- ½ teaspoon oregano dried
- 1 teaspoon basil dried
- 1 teaspoon garlic minced
- ½ cup olive oil
- 3 tablespoons lemon juice juice of about 1 large lemon, fresh
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Toss 1 pound medium beets, peeled and cut into 1-inch wedges in a bowl with 2 tablespoons olive oil. Arrange on one half of a large baking sheet.
- Toss ½ pound medium carrots in a bowl with 1 tablespoon olive oil and arrange on the other sideof the baking sheet. Season the beets and carrots with fine sea salt and ground black pepper. Roast for 30-35 minutes until tender.
- Meanwhile, prepare the quinoa by rinsing 1 cup uncooked quinoa in a fine mesh sieve to remove the bitter coating. Combine the quinoa with 2 cups water in a small saucepan. Bring to a boil over medium heat, then reduce the heat to low, cover, and cook for 15 minutes or until the water has been completely absorbed by the quinoa.
- Turn off the heat and let the quinoa stand covered for 5 minutes. After 5 minutes, remove the lid and fluff the quinoa gently with a fork. Set aside until it is completely cool.
- Meanwhile, prep the lemon vinaigrette by whisking ¼ cup red wine vinegar, 1 ½ tablespoons dijon mustard, ½ teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon minced garlic, and ½ teaspoon or so fine sea salt in a small bowl. Slowly whisk in the ½ cup olive oil and 3 tablespoons fresh lemon juice. Cover and store in the refrigerator until you are ready to serve.
- Toss the cooled quinoa and 4 ounces mixed greens lettuce in a large bowl. Add the roasted beets and carrots, then top with ⅓ cup honey roasted sliced almonds and ⅓ cup crumbled goat cheese.
- Pour as much of the dressing as you'd like over the salad and toss to coat. Serve immediately.
- If you plan to serve this salad later, hold the dressing on the side until just before serving.
Nutrition Information
Show Details
Calories
463kcal
(23%)
Carbohydrates
32g
(11%)
Protein
10g
(20%)
Fat
34g
(52%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
22g
(110%)
Trans Fat
0.002g
(0%)
Cholesterol
6mg
(2%)
Sodium
182mg
(8%)
Potassium
640mg
(14%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
6576IU
(132%)
Vitamin C
10mg
(11%)
Calcium
94mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 32g | 11% |
| Protein | 10g | 20% |
| Fat | 34g | 52% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 6mg | 2% |
| Sodium | 182mg | 8% |
| Potassium | 640mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 6576IU | 132% |
| Vitamin C | 10mg | 11% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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