Warm Roasted Beet Salad

Warm-Roasted-Beet-Salad

Warm Roasted Beet Salad
Print Recipe
This is a wonderful warming salad, great for reminding us of the upcoming tastes of spring.
Servings Prep Time
4 people 15 minutes
Cook Time
1–2 hours
Servings Prep Time
4 people 15 minutes
Cook Time
1–2 hours
Warm Roasted Beet Salad
Print Recipe
This is a wonderful warming salad, great for reminding us of the upcoming tastes of spring.
Servings Prep Time
4 people 15 minutes
Cook Time
1–2 hours
Servings Prep Time
4 people 15 minutes
Cook Time
1–2 hours
Ingredients
Servings: people
Instructions
  1. Coat the chopped beats with a bit of oil and the balsamic vinegar and place in a roasting pan. Roast in the oven at 300° F for 1–2 hours until they are just soft when pierced with a sharp knife. (the total cooking time will vary depending on the size of the beet pieces). Meanwhile, place the quinoa in a strainer and rinse it well under running water. Then place the quinoa and the 1/2 cup of water in a small sauce pan. Bring to a strong simmer and simmer covered until all the water is absorbed and the grains have burst open, about 15–20 minutes. Keep an eye on it in case you need to add a bit more water toward the end.
  2. Combine the warm roasted beets, quinoa, and beet greens, and serve with a garnish of chopped pecans. The greens will wilt slightly in the warmth of the beets and quinoa. The chopped stems of the leaves will provide a pleasing crunch.
Recipe Notes

If you are making this ahead of time, you can combine the roasted beets, cooked quinoa and the fresh beet greens and gently warm through in a casserole in the oven shortly before serving.

Share this Recipe

Recipe: Beet Salad

Warm Roasted Beet Salad
Print Recipe
This is a wonderful warming salad, great for reminding us of the upcoming tastes of spring.
Servings Prep Time
4 people 15 minutes
Cook Time
1–2 hours
Servings Prep Time
4 people 15 minutes
Cook Time
1–2 hours
Warm Roasted Beet Salad
Print Recipe
This is a wonderful warming salad, great for reminding us of the upcoming tastes of spring.
Servings Prep Time
4 people 15 minutes
Cook Time
1–2 hours
Servings Prep Time
4 people 15 minutes
Cook Time
1–2 hours
Ingredients
Servings: people
Instructions
  1. Coat the chopped beats with a bit of oil and the balsamic vinegar and place in a roasting pan. Roast in the oven at 300° F for 1–2 hours until they are just soft when pierced with a sharp knife. (the total cooking time will vary depending on the size of the beet pieces). Meanwhile, place the quinoa in a strainer and rinse it well under running water. Then place the quinoa and the 1/2 cup of water in a small sauce pan. Bring to a strong simmer and simmer covered until all the water is absorbed and the grains have burst open, about 15–20 minutes. Keep an eye on it in case you need to add a bit more water toward the end.
  2. Combine the warm roasted beets, quinoa, and beet greens, and serve with a garnish of chopped pecans. The greens will wilt slightly in the warmth of the beets and quinoa. The chopped stems of the leaves will provide a pleasing crunch.
Recipe Notes

If you are making this ahead of time, you can combine the roasted beets, cooked quinoa and the fresh beet greens and gently warm through in a casserole in the oven shortly before serving.

Share this Recipe