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.
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
1 cup dry quinoa
Juice from 1 lemon
1/4 cup Canola or Avocado oil
5 large fresh basil OR mint leaves, chopped
1/4 red onion, thinly sliced
1/3 cup light feta cheese, crumbled
1) Peel the beets and cut them in half. Rub each beet half with oil. Wrap in foil and roast in the oven about 30-40 minutes (I like mine cooked but still firm)
2) Cook the quinoa as per directions and set aside to cool
3) Whisk together the lemon juice, oil, basil, salt and pepper
3) Toss the quinoa and red onion together
4) Cool the beets, dice into small cubes, and combine with the quinoa. Add the feta and dressing. Mix well.
Submitted by Brooke Bulloch, RD