Roasted Beet and Quinoa Salad
This recipe is a favourite in our family and beets are certainly not on our list of favourite vegetables! The sweet and salty of the beets and feta compliment each other well.
Beets are a good source of potassium, fibre, and folate. The red pigment is a nitrogen-containing form of anthocyanin, which is an antioxidant that falls under the category of flavonoids. In plain terms, beets are a good source of antioxidants and nutrients that may improve blood flow and blood pressure.
Quinoa is a gluten free seed (we consider it a whole grain) that is rich in fibre, protein, and iron.
Add some grilled chicken or tempeh on the side and you have a complete meal!
Pre-heat oven to 375 F
2 large beets, peeled and quartered
2 cups cooked quinoa
Juice from 1 lemon
1/4 cup vegetable oil
5 large fresh basil leaves, chopped
1/4 red onion, thinly sliced
1/3 cup light feta cheese, crumbled
1) Rub the halved beets with oil. Wrap in foil and roast in the oven about 40 minutes (I like mine cooked but still firm)
2) Whisk together lemon juice, oil, basil, salt and pepper
3) Toss quinoa and red onion together
4) Cool the beets, dice into cubes, and combine with the quinoa. Add the feta and dressing. Mix well.
Submitted by Brooke Bulloch, RD