roasted beet and orange quinoa salad

Posted by on Oct 15, 2012 in featured, grains, salads | 0 comments

Beets are another delicious root vegetable in season through fall and winter.  When roasted, they lend a hearty texture and sweet flavor to salads and side dishes.  Beets are one of those foods that I grew up dreading being served.  Brussels sprouts and black eyed peas fell into that same category.  Surprisingly, these have become some of my favorite foods in the last several years.  At the beginning of each week, I steam or roast a bunch of beets to have on hand to add to meals throughout the week.

Beets belong to the chenopod family along with chard and quinoa because of their red and yellow pigments and their unique antioxidant phytonutrient content.  Their bright red color comes from the betalain pigment that has an unusual antioxidant make up that make them both pretty and quite healthy.  5 reasons to add beets to your family’s menu this week:

  • They’re good for your eyes and your nervous system.
  • They reduce inflammation in your body.
  • They promote detoxification in your liver.
  • They slow cancer tumor growth.
  • They contain a fiber blend that is good for your colon and your heart.
roasted beet and orange quinoa salad
Recipe type: salad, side dish
Serves: 4

  • 1 bunch of beets
  • 2 tablespoons olive oil
  • 2 tablespoons orange white balsamic vinegar (plain balsamic is fine too)
  • 2 teaspoons honey
  • 2 tablespoons thyme
  • ½ teaspoon sea salt
  • 2 cups cooked quinoa
  • 1 bunch green onions, thinly sliced
  • 2 oranges, cut in cubes
  • ¼ cup chopped pecans

  1. Preheat oven to 425 degrees.
  2. Peel skin off of beets and cut into small cubes.
  3. In a small bowl, stir together olive oil, balsamic vinegar, honey, thyme, and sea salt to make the dressing.
  4. Toss beets in 2 tablespoons of the dressing, and lay out in a single layer on a parchment lined baking sheet.
  5. Roast for 30 minutes and let cool.
  6. Combine quinoa, oranges, green onions, pecans, and beets in a medium bowl.
  7. Drizzle remaining dressing over quinoa salad and gently toss.
  8. Serve immediately or chill before serving.


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