This vegan recipe for roasted beet orange and quinoa salad is full of protein, flavor, and texture. It´s dressed in a sweet balsamic vinaigrette. It is a great lunch option.
Cook Time 30minutes
Total Time 30minutes
Author Dora Stone
2mediumRoasted beetscut into small dice (see notes)
3Blood orangescut into segments
1 ½tbsp.Pumpkin seedstoasted
Balsamic Vinaigrette To taste
¾tsp.Agave nectaror other plant-based sweetener
In a large bowl combine quinoa, oranges, beets, and pumpkin seeds.
Add the desired amount of dressing and season to taste.
Place vinegar, garlic clove, and mustard in a blender and blend on high until smooth.
Through the top of the blender, gradually pour in the oil, while running the blender on low/medium. The mixture will thicken as the oil is blended in.
After all of the oil has been added, pour in 3 tbsp. of water, and agave nectar.
Season to taste and serve.
To roast beets, preheat oven to 375 degrees F, coat beets lightly with oil, wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.You can use canned beets or steamed beets for a quick version of this recipe.