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Baked Beet and Quinoa Salad Recipe

Name: Baked Beet and Quinoa Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 4 medium beets; 200 g quinoa; 2 tbsp maple syrup; 1 tbsp balsamic vinegar; 1/2 cup walnuts, chopped; 100 g baby spinach; 1 tsp smoked paprika; 1 tsp garlic powder; 1 orange; 1 tsp dried mint; 200 g plain yogurt; 2 tbsp olive oil; Salt to taste

Stashcook

This is a yummy salad with baked beets and quinoa. It has nuts and a sweet dressing. You mix it all together. It's good for you and tastes great!

Ingredients

4 medium beets

200 g quinoa

2 tbsp maple syrup

1 tbsp balsamic vinegar

1/2 cup walnuts, chopped

100 g baby spinach

1 tsp smoked paprika

1 tsp garlic powder

1 orange

1 tsp dried mint

200 g plain yogurt

2 tbsp olive oil

Salt to taste

Method

Preheat your oven to 200°C (400°F).

Wash and peel the beets, cut them into small cubes, and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil and a pinch of salt, then bake for 35 minutes or until tender.

Rinse the quinoa under cold water and cook it in boiling salted water according to the package instructions, usually about 15 minutes.

In a small bowl, whisk together the maple syrup, balsamic vinegar, and the remaining 1 tablespoon of olive oil to create the dressing.

In a large bowl, combine the roasted beets, cooked quinoa, chopped walnuts, and baby spinach.

Add the smoked paprika, garlic powder, and the zest of the orange to the salad. Squeeze in the juice of the orange and toss everything to combine.

In a separate small bowl, mix the plain yogurt with dried mint and a pinch of salt to make a minty yogurt sauce.

To serve, spread the minty yogurt sauce on the bottom of the plates, top with the beet and quinoa salad, and drizzle with the maple-balsamic dressing.

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