Download Stashcook Now. Get the best meal planning app for your family.

Baked Beet and Quinoa Salad Recipe

Baked Beet and Quinoa Salad recipe


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!


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


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.

© Copyright 2024 Stashbox Ltd. All rights reserved.