This ideal fall salad combines beets at their peak with protein-packed quinoa tossed in a creamy herb and avocado dressing.
- Prep: 20 min
- Cooking: 20 min
- 1 bunch golden or red beets peeled and sliced into thin wedges
- 2 tsp (10 mL) vegetable oil
- Pinch of salt
- 1/2 cup (125 mL) dry quinoa
- 1 cup (250 mL) water
- 1/2 cup (125 mL) diagonally sliced green onions
- 1/3 cup (80 mL) dried cranberries chopped
- 1/3 cup (80 mL) dried apricots chopped
- 1 cup (250 mL) crumbled Canadian Feta cheese
- Bibb lettuce or leaf lettuce leaves
- 1/2 cup (125 mL) packed fresh basil leaves
- 1/2 cup (125 mL) fresh oregano
- 2 cloves garlic
- 1 ripe avocado
- 1 cup (250 mL) 15 % cream or 18 % cream
- 3 tbsp (45 mL) cider vinegar
- Salt and fresh ground pepper to taste
- Generous pinch of Cayenne pepper
Preheat oven to 425 °F (220 °C).
Place beets wedges on baking sheet. Toss with oil and salt. Roast, stirring once for 15 min or until tender. Cool. Meanwhile, rinse quinoa. Bring 1 cup (250 mL) of salted water to a boil; stir in quinoa. Reduce heat and simmer, covered, for 17 to 20 min or until tender. Fluff with a fork; let cool.
Place quinoa, green onions, cranberries, apricots and feta in a bowl. Stir to mix.
: In a food processor, pulse herbs with garlic until finely chopped. Pulse in avocado, then cream, vinegar, salt, pepper and cayenne.
Line four plates with 1 or 2 lettuce leaves. Top each with beets followed by quinoa mixture. Drizzle each salad with dressing to taste.
To store the remaining dressing, transfer to bowl. Place plastic wrap directly on surface. Refrigerate for up to 2 days. It may get a bit brown on top but it will still be delicious.
Dried cherries would be a great substitute for the cranberries.
Top 5 Nutrients
|Calcium:||32 % / 352 mg|
|Vitamin B12:||38 %|