Roasted Beet and Quinoa Salad

Brooke Bulloch, RD and mom

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 other words, 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. It originated in Peru and Bolivia and is a local, staple food in those regions. Quinoa is also now being grown in parts of Saskatchewan.

With summer winding down, it’s a great time to start incorporating garden beets.

Pre-heat oven to 375 F.

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. Wrap in foil and roast in the oven about 35-40 minutes (I like mine cooked but firm). Once cooked, unwrap and let cool. 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.