This Roasted Beet Salad with Goat Cheese & Quinoa has a delicious poppy seed dressing. It makes a fabulous vegetarian main course salad or side dish.
If you have been reading long, you know that there are few things I love more than a good salad.
There is something about eating vegetables packed with flavor that just makes me happy.
(I suppose that is a very good thing since I also love anything rich, creamy and cheesy. Balance, right?)
This Roasted Beet Salad with Goat Cheese & Quinoa is my idea of a perfect early fall meal.
We are still waiting for the temperature to start dipping here, but I still am craving roasted vegetables. Beets are something I never ate growing up, and honestly, I can’t believe how much I’ve come to love them.
Ever wonder how to peel beets?
I still haven’t figured out how to peel them without making my kitchen look like a crime scene, but I read in a magazine to use the abrasive side of a paper towel to get the skins off after roasting, and that seems to work well.
In addition to being delicious, beets are also very good for your liver. They are said to help your liver rid itself of toxins, which is something I think we all can benefit from.
Paired with quinoa, arugula, watercress, and walnuts this Roasted Beet Salad is a nutritional powerhouse!
If you like this Roasted Beet Salad with Goat Cheese & Quinoa you may also like:
- Mexican Quinoa Salad
- Cranberry Avocado Blue Cheese Salad
- Avocado Mango & Pineapple Quinoa Salad
- Spinach Quinoa Salad with Feta & Pine Nuts
Roasted Beet Salad with Goat Cheese & Quinoa
- 2 bunches of beets washed and trimmed
- 2 cups of cooked quinoa
- 1 1/2 cups arugula
- 1 1/2 cups watercress or spinach
- 1/2 red onion sliced thin
- 4 oz goat cheese crumbled
- 2 tablespoons walnuts chopped
- Poppy Seed Dressing
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Greek yogurt
- 4 cloves garlic minced
- 1 teaspoon poppy seeds
- 2 teaspoons maple syrup
- 1 teaspoon sea salt
- Preheat oven to 375 degrees. Trim and wash beets. Place in a baking dish and cover with foil. Bake at 375 degrees for 1 to 1 1/2 hours or until tender. Cool; peel and thinly slice.
- Meanwhile, make the dressing by combining apple cider vinegar, olive oil, yogurt, garlic, poppy seeds, maple syrup and salt in a small bowl. Whisk until well combined. Refrigerate until ready to use.
- Combine arugula and watercress and divide between serving dishes. Top with onion, beets, quinoa, goat cheese, and walnuts. Drizzle with poppy seed dressing.