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Roasted Beet Salad with Quinoa, Mint, and Blood Orange Vinaigrette.

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4

Ingredients

  • two bunches beets, peeled and cut into 1'' cubes (about 6 medium-large, I used a mixture of red and golden)
  • 3/4 c. quinoa (about 2.5-3 cups cooked)
  • 2 T. chopped shallot
  • 1/3 c. + 2 T. blood orange juice
  • 2 T. champagne vinegar
  • 1/2 tsp. dijon mustard
  • 1 tsp. honey
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 c. + 2 T. olive oil
  • 1/4 c. chopped mint
  • 1/4 c. chopped pistachios
  • 1/3 c. feta crumbles

Instructions

  1. Preheat oven to 400℉. Add beets to large baking sheet and toss in a drizzle of olive oil. Season with salt and pepper. Roast for 25-30 minutes, until tender, tossing occasionally.
  2. While the beets are roasting, cook the quinoa according to package directions.
  3. Make the vinaigrette. Combine shallot, blood orange juice, champagne vinegar, dijon, honey, salt, and pepper in a bowl. Slowly stream in olive oil and whisk to combine. Set aside.
  4. To assemble salad, I usually let the beets and quinoa cool a bit first. Add the beets, quinoa, mint, pistachios, and feta to a large bowl and toss. Drizzle in a few tablespoons of vinaigrette and toss. Serve with extra vinaigrette and pistachios/feta if desired.