Are you ready to elevate your salad game with a dish that's not just a meal, but a culinary adventure? Imagine a colorful plate bursting with earthy roasted beets, protein-packed quinoa, and crisp carrots that will make your taste buds dance with joy. This Roasted Beet Quinoa and Carrot Salad isn't just another healthy recipe—it's a gourmet experience that proves nutritious food can be incredibly delicious and stunning to look at.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 medium beets, roasted and diced
- 1 cup shredded carrots
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the beets, ensuring they become tender and flavorful.
- Wash the beets thoroughly under cold water to remove any dirt. Trim the tops and roots, then wrap each beet individually in aluminum foil. Place them on a baking sheet.
- Roast the wrapped beets in the preheated oven for about 30-40 minutes, or until they are fork-tender. The cooking time may vary depending on the size of the beets.
- While the beets are roasting, rinse the quinoa under cold water in a fine-mesh strainer to remove its natural coating, which can be bitter. This step enhances the flavor of the quinoa.
- In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water and a pinch of salt. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa has absorbed all the water and is fluffy.
- After the quinoa is cooked, remove it from heat and let it sit covered for an additional 5 minutes. Then, fluff it with a fork and set it aside to cool.
- Once the beets are done roasting, remove them from the oven and allow them to cool slightly. Carefully unwrap them from the foil, and using gloves (to avoid staining your hands), peel off the skin. Dice the beets into bite-sized pieces.
- In a large mixing bowl, combine the cooked quinoa, diced roasted beets, and shredded carrots. Stir gently to combine the ingredients without mashing the beets.
- Drizzle the olive oil over the salad mixture, and season with salt and pepper to taste. Toss everything together until well combined.
- Finally, sprinkle the crumbled feta cheese on top of the salad. You can either gently fold it in or leave it on top for presentation.
- Serve the Roasted Beet Quinoa and Carrot Salad warm or at room temperature. Enjoy your nutritious and colorful dish!
Tips
- Always wear gloves when handling roasted beets to prevent staining your hands.
- Rinse quinoa thoroughly to remove its natural bitter coating and ensure a cleaner taste.
- For extra flavor, consider toasting the quinoa in a dry pan for 2-3 minutes before cooking.
- Choose medium-sized beets for more consistent roasting and easier handling.
- Let the quinoa rest after cooking to achieve the perfect fluffy texture.
- For a warm salad, serve immediately after preparation; for a refreshing cold salad, refrigerate for 30 minutes before serving.
- Experiment with additional toppings like toasted nuts or fresh herbs to customize your salad.
Nutrition Facts
Calories: 172kcal
Carbohydrates: 17g
Protein: 4g
Fat: 10g
Saturated Fat: g
Cholesterol: 6mg
