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
- 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
Honey Mustard Vinaigrette
- 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
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