I'm pretty excited to share this salad with you today and I hope you are as wowed as I am with it. It's one that a local restaurant has on their menu and after having it twice this past month, I was determined to make it at home. I fell in love with the flavors, textures and of course the ingredients.
The first time I had this salad was on a lunch break with a friend. I think I let her do most of the talking as I busy chowing down... I ate every last grain of quinoa! The next time another friend and I went on my birthday - this time I took mental notes of how I was going to make this at home. That next weekend I went to the farmer's market and bought my own beets to roast. I found a great tutorial here that was easy to follow and they turned out perfect. If you prefer or don't have the time, store bought would be just fine - just don't leave them out - they are one of the stars of the show!
Roasted Beet, Quinoa and Arugula Salad
Prep Time: 10 minutes
Yield 4 side salads
- 8 slices of sliced beets (diced)
- 1 cup cooked quinoa
- 3 cups arugula
- 1/3 cup candied pecans
- 1/4 cup chevre (or goat) cheese
- 1/2 clove garlic minced
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- 1 tablespoon white wine vinegar
- 1/4 cup olive oil
- In a small food processor, combine all the ingredients and process until smooth
- Toss with arugula
- Plate the dressed arugula onto 4 salad plates
- Divide the rest of the ingredients on the salad - first the quinoa, beets, cheese and top with pecans
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The sweetness of the beets, combined with the peppery flavor of arugula, whole grains, creamy cheese and the candied pecans along with the tangy honey mustard vinaigrette are a perfect combination. What a flavor explosion in your mouth! This salad is easy to make and is definitely company-worthy! Your guests would be impressed.
Just for fun, I wanted to see how they would fit in jars - I could imagine these going on my next picnic with me!
Try another salad - Mexican Quinoa