Roasted Beet and Quinoa Salad
This recipe is a favourite in our family, with the sweet and salty flavours of the beets and feta complimenting 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 (considered a whole grain) that is rich in fibre, protein, and iron. And did you know, we grow quinoa here in Saskatchewan!
Add some grilled chicken or tempeh on the side and you have a complete meal.
Pre-heat oven to 375 F
2 medium sized beets, peeled and halved
Canola oil to rub the beets with
1 cup dry quinoa
1/4 medium red onion, sliced thinly
1/3 cup feta cheese, crumbled (optional to use 1/4 cup goat cheese)
5-6 large fresh basil leaves, chopped
Juice from 1 lemon
1/4 cup extra virgin olive oil
1/8 tsp salt
1) Peel the beets and cut them in half. Rub each beet half with canola oil. Wrap in foil and roast in the oven about 35-40 minutes (I like mine cooked but firm). Once cooked, unwrap, let cool a little, 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.
3) Toss the quinoa, red onion, basil, feta and cooked beets together.
4) Add the dressing and mix well. Regrigerate and serve cold.
Submitted by Brooke Bulloch, RD