I have a very deep and true love for beets. They are my absolute favorite root vegetable. I love their rich ruby red coloring and their earthy taste. They are a fantastic addition to all sorts of meals!
Today, I decided to make a roasted beet and carrot salad mixed in with quinoa, the most protein packed grain! Super rich and filling, this is a wonderful meal or side dish to share with your vegan friends!
Roasted Beet and Carrot Salad with Quinoa
1/2 large Beet
2 medium sized Carrots
1/2 Yellow Onion, thinly sliced
2 cloves of Garlic, unpeeled
1 c. Quinoa (uncooked)
Olive oil
Salt and Pepper to taste
2 -3 sprigs of fresh Thyme
fresh Parsley for garnish
Dressing
2 T. Apple Cider Vinegar
1 T. Olive oil
1 tsp. Dijon Mustard
Salt and Pepper to taste
Preheat the oven to 400°F. Peel and slice the carrots and beets into 2″ uniform pieces. In a medium sized baking dish, throw in the rooty vegetables and drizzle with olive oil. Toss in the fresh thyme, the whole garlic cloves, salt and pepper. Let them roast for approx. 30 minutes – tossing occasionally.
In a small saucepan, caramelize the thinly sliced onions with some olive oil. Cook your quinoa to the specifications on the label. I used 1 1/2 c. of water for my 1 c. of quinoa.
Once the beets and carrots are tender, take them out and pull out your garlic cloves. Release them from their skin and mash up the garlic. Mix together the cooked quinoa, caramelized onions, mashed garlic and roasted roots.
Whisk together the dressing ingredients and pour on top! I threw on some fresh parsley as garnish. Enjoy!
This is a delicious and colorful salad! The beets have an earthy taste that blends well with the sweetness of the carrots. Plus, this apple cider vinaigrette is one of my absolute favorites!
Love,
Mimi
this looks Wonderful!! I love beets…