Beet Quinoa Salad
Ingredients
-
4
pieces
beets, with greens attached
-
3
cloves
garlic, minced
-
2
teaspoons
olive oil
-
½
piece
red onion, diced
-
1
teaspoon
apple cider vinegar
-
1
cup
cooked quinoa
-
2
tablespoons
fresh chopped dill
-
2
ounces
feta cheese, crumbled
-
to taste
salt and pepper
Instructions
- Preheat the oven to 375º F.
- Trim and peel the beets, then cut them into small bite-sized pieces. Toss with one teaspoon of olive oil, garlic, salt, and pepper.
- Place the beets on a rimmed baking sheet and roast for thirty minutes or until fork tender.
- While the beets are cooking, heat the remaining olive oil in a nonstick sauté pan over medium-high heat. Reserve 2 tablespoons of onion and set aside.
- Add the remaining onion to the pan and cook for about five minutes until tender.
- Stir in the beet greens and apple cider vinegar, cooking until the greens are wilted.
- Allow everything to cool slightly before assembling the salad.
- In a large bowl, combine the reserved onions, dill, beet greens, roasted beets, and quinoa. Season with salt and pepper, and gently toss everything together.
- Top with crumbled feta cheese, adjust seasonings, and serve.
Nutrition Facts (estimated)
Servings
6 servings
Calories
103
Total fat
4g
Total carbohydrates
14g
Total protein
4g
Sodium
153mg
Cholesterol
8mg
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