May 14, 2023

Quinoa Beet Salad with Blue Cheese and Orange

This Quinoa Beet salad is refreshing, delicious, and packed with nutrients. It is wonderful as a standalone meal and also pairs well with pan-roasted fish or roasted chicken. Roasting your own beets doesn't take much time, but if you're short on time, there are some great prepared beets in grocery stores that can be a convenient substitute. If you do have the time, it's nice to batch cook beets and have them available for multiple meals throughout the week. Batch cooking the quinoa is also a great idea, as it helps to speed up meal prep time during the week!

Beets, oh how they shine in this recipe! The orange vinaigrette is a delightful dressing that elevates the flavors without being overwhelming. We highly value your feedback and would love to hear your thoughts in the comments. We believe you'll truly enjoy this refreshing spring beet salad.

Ingredients

 1 cup beets, roasted and chopped
 ¾ cup quinoa, cooked
 1 medium orange, peeled and cut into wedges or chunks
 ½ avocado, chopped
  cup blue cheese chunks
  cup walnuts
 4 oz bagged spinach leaves
Vinaigrette
 3 tbsp extra-virgin olive oil
 2 tbsp orange juice (fresh is preferred)
 2 tbsp champagne vinegar
 1 tbsp shallot, diced
 1 tsp honey
 sea salt and fresh ground pepper

Directions

1

If roasting the beets yourself, prepare these first. Preheat oven to 350Β°. Trim beet greens and save to cook later or discard. Wash and peel the beets, then slice and chop. Place on a baking sheet, drizzle with a little olive oil and flaky salt and roast in the oven for 25-30 minutes, or until desired doneness.

2

In a small bowl, build the vinaigrette. Whisk oil, orange juice, vinegar, honey, a sprinkle of flaky salt, and ground pepper; add in shallot and set vinaigrette aside.

3

Assemble the salad. Layer the spinach with the beets, oranges, and avocado. Add the cooked quinoa, blue cheese, and walnuts. Add enough vinaigrette to the salad to moisten. Toss and add more dressing if needed. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

Quinoa Beet Salad with Blue Cheese and Orange

Quinoa Beet Salad with Blue Cheese and Orange

Category, , , DifficultyIntermediateYields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients

 1 cup beets, roasted and chopped
 ¾ cup quinoa, cooked
 1 medium orange, peeled and cut into wedges or chunks
 ½ avocado, chopped
  cup blue cheese chunks
  cup walnuts
 4 oz bagged spinach leaves
Vinaigrette
 3 tbsp extra-virgin olive oil
 2 tbsp orange juice (fresh is preferred)
 2 tbsp champagne vinegar
 1 tbsp shallot, diced
 1 tsp honey
 sea salt and fresh ground pepper

Steps

1

If roasting the beets yourself, prepare these first. Preheat oven to 350Β°. Trim beet greens and save to cook later or discard. Wash and peel the beets, then slice and chop. Place on a baking sheet, drizzle with a little olive oil and flaky salt and roast in the oven for 25-30 minutes, or until desired doneness.

2

In a small bowl, build the vinaigrette. Whisk oil, orange juice, vinegar, honey, a sprinkle of flaky salt, and ground pepper; add in shallot and set vinaigrette aside.

3

Assemble the salad. Layer the spinach with the beets, oranges, and avocado. Add the cooked quinoa, blue cheese, and walnuts. Add enough vinaigrette to the salad to moisten. Toss and add more dressing if needed. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

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