Roasted Beet and Quinoa Salad

Brooke Bulloch, RD and mom

Do you love sweet and salty? You might love beets and feta.

Beets are an incredible root vegetable with a good source of potassium, fibre, and folate. Not only that, the red pigment in beets comes from an antioxidant in the beet called anthocyanin. This has been shown to improve blood flow and blood pressure, and enhance aerobic sport performance.

Quinoa is a gluten free seed (considered a whole grain) that is rich in fibre, protein, and iron. It originated in Peru and Bolivia and is a staple food in those regions. Quinoa is also now being grown in parts of Saskatchewan.

Hold onto this recipe for late summer, during the garden harvest.

Pre-heat oven to 375

Ingredients for the Salad

Ingredients for the Dressing

Directions

1) Peel the beets and cut them in half. Rub each beet half with canola oil. Roast in the oven about 35-40 minutes (I like mine cooked but firm). Let cool, and chop into small cubes.
2) While the beets are roasting, cook the quinoa as per directions and set aside to cool.
3) Whisk together the lemon juice, oil, salt and pepper. Set aside.
4) Toss together the quinoa, red onion, basil, feta and cooked beets.
5) Add the dressing and mix well. Refrigerate and serve cold.