I’ve been wanting to give beets a bit more love lately as they’re so delicious and I think they often get overlooked so I made this salad and paired them with quinoa (which is a great way to use leftover quinoa!) some orange, and walnut pieces for a little bit of crunch. The result was a healthy and flavorful dinner for two.
3 large beets
3 cups cooked quinoa
3 medium valencia oranges
1/4 cup chopped walnuts
1/2 cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
salt and pepper, to taste
1/8 teaspoon orange zest
Preheat the oven to 400F. Wash the beets and wrap them in aluminum foil and place them on a baking pan and bake for 45-50 minutes until they are able to be pierced with a fork. Allow to cool before handling.
While the beets are roasting, cook the quinoa to package directions. Make sure to give it a good rinse before. Cook about 1 cup dry to get 3 cups total cooked. Fluff and allow it to cool when done cooking.
When the beets have cooled, trim the tops and remove the outer skins. Dice them up and place them and the quinoa together in a bowl.
Segment the orange and cut them in halves again. Place them on top of the beets and quinoa and top off with the walnut pieces.
Whisk together all the dressing ingredients in a small bowl and drizzle over top the salad.