Description
A vibrant salad featuring roasted beets, nutty quinoa, creamy goat cheese, and crunchy walnuts, perfect for any occasion.
Ingredients
Scale
- 4 medium beets, roasted and diced
- 3 cups cooked quinoa
- 2 cups baby spinach
- 1 cup goat cheese, crumbled
- 1/2 cup walnuts, toasted
- 1/4 cup balsamic vinaigrette
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for 30-35 minutes until tender.
- Rinse the quinoa under cold water. Combine 1 cup of rinsed quinoa with 2 cups of water in a pot. Bring to a boil, then reduce heat and simmer covered for 15 minutes until fluffy.
- Combine the cooked quinoa, diced beets, baby spinach, and toasted walnuts in a large mixing bowl. Season with salt and pepper. Drizzle with balsamic vinaigrette and toss gently.
- Top your salad with crumbled goat cheese. Serve immediately or chill in the refrigerator.
Notes
For extra flavor, consider adding herbs when roasting beets. Substitute goat cheese with feta if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg