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
  • 1/2 teaspoon sea salt
  • 2 cups cooked quinoa
  • 1 bunch green onions, thinly sliced
  • 2 oranges, cut in cubes
  • 1/4 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.
Recipe by The Naked Avocado at