Roasted Beet and Quinoa Salad with Citrus Vinaigrette

Roasted Beet and Quinoa Salad with Citrus Vinaigrette is a vibrant and nutritious dish that combines the earthy sweetness of beets with the nutty flavor of quinoa, all dressed in a refreshing citrus vinaigrette. This salad is perfect for a healthy lunch, a side dish, or even a colorful addition to your dinner table. Here’s how to make it:

Ingredients

  • - For the Salad:
  • 1 cup (170g) quinoa (white, red, or a mix)
  • 2 cups (480ml) water or vegetable broth
  • 4 medium beets, peeled and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (75g) crumbled feta or goat cheese
  • 1/2 cup (60g) chopped walnuts, toasted
  • 2 cups (40g) arugula or mixed greens
  • 1/4 cup (30g) red onion, thinly sliced
  • - For the Citrus Vinaigrette:
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey or maple syrup (adjust to taste)
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • Optional: zest of 1 orange or lemon, for added flavor

Instructions

1
Cook the Quinoa: Rinse the quinoa under cold water in a fine-mesh strainer. In a medium saucepan, bring the 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside to cool.
2
Roast the Beets: Preheat the oven to 400°F (200°C). Toss the beet cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, or until tender and slightly caramelized. Allow to cool.
3
Prepare the Citrus Vinaigrette: In a small bowl, whisk together the olive oil, orange juice, lemon juice, honey (or maple syrup), Dijon mustard, salt, pepper, and citrus zest (if using) until well combined.
4
Assemble the Salad: In a large bowl, combine the cooled quinoa, roasted beets, arugula (or mixed greens), red onion, and toasted walnuts. Drizzle with the citrus vinaigrette and gently toss to combine. Top with crumbled feta or goat cheese.
5
Serve: Serve the salad immediately, or let it sit for a bit to allow the flavors to meld. It can be served at room temperature or chilled.

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