2 tablespoons minced shallot or onion
1 tablespoon Dijon mustard
¼ cup balsamic vinegar
¼ cup olive oil
1.5 pounds beets, peeled and chopped into small chunks (about 5 medium beets or 3 cups)
1 tablespoon balsamic vinegar
1 tablespoon olive oil
½ teaspoon salt, divided
¼ teaspoon ground black pepper
1 cup dried quinoa
1 bunch kale, stems removed and thinly sliced (about 2 packed cups)
- Preheat oven to 400 F. Line a baking sheet with parchment paper or foil. In a medium bowl, toss the chopped beets together with the vinegar, oil, ¼ teaspoon salt, and pepper. Pour mixture onto the baking sheet. Bake for 30-40 minutes, stirring beets every 10 minutes. Beets are done when they can be easily pierced with a fork.
- While beets are roasting, combine quinoa with 1 ¼ cup water in a medium pot. Bring to a boil, cover, and turn heat to low. Cook quinoa on low for 15 minutes, remove from heat.
- Add hot quinoa to a large salad bowl. Fold kale into quinoa, mixing until kale starts to wilt. Add dressing and parsley and mix until combined.
- When beets are done, fold into quinoa mixture. Add remaining ¼ teaspoon salt. Serve warm or at room temperature.
Recipe modified by CHOICES Nutrition Education Program
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