Roasted Beets and Quinoa Spring Salad

Spring is in the air! Seeds are being planted. Birds are chirping happily, and the sun is blessing us with more minutes of light each day. The changing seasons remind us that change is constant. Birth/death, sun setting/sun rising, spring/fall, isolation/freedom. During this time you may be finding yourself gravitating towards more fresh foods. Personally, I didn’t find myself craving many salads over the past few months. Now, a salad sounds nourishing, exciting, and satisfying. Maybe for you too! This salad is perfect for easing into the freshness, like the crisp morning air this time of year. Roasted beets keep this meal grounded and earthy, reminding of the season we are emerging from. Spring greens give us hope. Feta and toasted walnuts add satisfaction and excitement.

Roasted Beets & Quinoa Spring Salad

Recipe by: Ranelle Kirchner, Chef RDN

Ingredients

• 1 beet cut into wedges

• 1/2 teaspoon paprika

• 1/4 teaspoon coriander

• 1/2 teaspoon cumin

• 1 dash salt

• 1 dash pepper

• 1 tablespoon olive oil, divided

• 1/4 cup quinoa

• 1/2 cup water

• 1/8 cup walnuts toasted

• 1 ounce goat cheese

• 3 ounces spring greens

Method

1. Heat oven to 400ºF.

2. In a bowl, toss beets in paprika, coriander, cumin, salt and pepper to taste, and half of oil. Spread on a baking sheet evenly and cook for about 20 minutes, until cooked throughout.

3. Meanwhile, in a medium pot, combine quinoa and water. Bring to a boil, reduce to a simmer, and cook for about 15 minutes or until tender.

4. Combine beets, quinoa, remaining oil, walnuts, and goat cheese in a bowl.

5. Lay down a bed of salad greens, topped with beet/quinoa mix.

What do you think? Let me know in the comments below!

Andrea