Beautiful golden beets were my inspiration for this delicious salad. Roasting beets concentrates their natural sweetness
While roasting beets may take a little longer, their is very little to do once they are in the oven. Make plenty and save extra beets for salad toppers or to blend up with some tahini or almond butter for a tasty spread. While you’re at it, make extra basil dressing as well and put the rest aside to drizzle on top of grilled chicken, fish or roasted vegetables or to toss with salad greens. This one bowl meal is refreshing as is but feel free to toss in a handful of your favorite leafy greens. Happy Cooking
Golden Beets & Quinoa Salad with basil dressing & pistachio's
Ingredients
- 2 pounds Golden beets trimmed and scrubbed, (or substitute for red beets)
- 1 tablespoon olive oil
- 3 cups quinoa, cooked
- 1 teaspoon salt
- fresh ground pepper
- 2 pinches cayenne pepper
- 1/2 cup pistachio nuts shelled and toasted
- 1/4 cup red onion, minced
- 2 each Ripe tomato sliced for garnishing salad
Basil Dressing
- 1-1/2 cups basil leaves, fresh cleaned and dried
- 1/2 cup parsley leaves and stems cleaned and dried
- 1/2 cup olive oil
- 3 Tablespoons lemon juice, fresh
- 3 Tablespoons red wine vinegar
- 2 cloves garlic, peeled
- 2 pinches cayenne pepper
- 1-1/2 teaspoon mustard, dry
- 1/2 teaspoon natural salt
Instructions
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Preheat oven to 425 degrees
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Trim ends off of beets. (if there are greens on the beets, set aside- these are delicious sauteed). Scrub beets with vegetable brush. Place beets in oven proof casserole dish that has a lid. Place beets in dish, drizzle with olive oil and toss lightly to coat beets with oil.
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Place lid on casserole dish and bake for 45-60 minutes or until a knife is easily inserted into the beet. Remove dish from oven, set aside to cool.
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When beets are cool enough to handle, slip skins off beets . Cut beets into small 1" dice.
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Place beets into medium sized bowl. Add cooked quinoa, salt, pepper, cayenne, 1/2 of chopped toasted pistachio nuts, (save remainder for garnishing top) and parsley leaves and minced red onion Stir to combine. Reserve tomato sliced for serving
Make basil dressing
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Place cleaned and dry basil leaves, parsley, olive oil, lemon juice, red wine vinegar, garlic, mustard and salt into blender . Cover blender and process until ingredients are chopped .
Combine and Plate
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Pour basil dressing over beet and quinoa mixture, stir thoroughly to combine. Taste and add additional seasonings as needed.
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Garnish salad with remaining toasted pistachios and fresh sliced ripe tomato.