Description
A vibrant and wholesome Raspberry Beet Salad featuring roasted beets, cooked quinoa, fresh raspberries, pears, and creamy goat cheese, all tossed in a tangy raspberry vinaigrette. Perfectly balanced in flavors and textures, this salad offers a fresh, nutritious, and colorful dish ideal for light lunches or as a stunning side.
Ingredients
Salad Ingredients
- 3 medium beets (or 2 larger beets)
- ⅓ cup uncooked quinoa
- 5 ounces arugula and spinach mix
- 6 ounces fresh raspberries
- 2 medium Bartlett pears (cored and sliced)
- 4 ounces goat cheese (crumbled)
- ¼ cup pepitas
- 3 medium mint leaves (finely chopped)
Raspberry Vinaigrette Dressing
- 6 ounces fresh raspberries (about 1.5 cups)
- 1 medium shallot (diced)
- 3 tablespoons red wine vinegar
- ½ cup avocado oil (or olive oil)
- 1 ½ tablespoons honey (or maple syrup)
- 1 teaspoon Dijon mustard (or stone ground mustard)
- ¼ teaspoon fine sea salt (to taste)
Instructions
- Roast the beets: Preheat your oven to 375ºF. Peel the beets and cut them into ¼ inch thick round slices. Arrange the slices on a baking sheet lined with parchment paper. Drizzle lightly with olive oil. Roast the beets for 12 minutes, then flip them over and continue roasting for an additional 10-12 minutes until tender. Remove from oven and allow them to cool.
- Cook the quinoa: While the beets roast, rinse the quinoa thoroughly using a fine mesh strainer. Place rinsed quinoa in a small pot with ⅔ cup of water and cook according to package instructions (usually bringing to a boil, then simmering covered for about 15 minutes). Once cooked, fluff the quinoa gently with a fork and set it aside to cool.
- Prepare the raspberry vinaigrette: In a small blender, combine fresh raspberries, diced shallot, red wine vinegar, avocado oil, honey, Dijon mustard, and a pinch of fine sea salt. Blend until the mixture is smooth and emulsified. Taste your dressing and adjust seasoning or sweetness as desired by adding more vinegar, salt, or honey.
- Assemble the salad: In a large mixing bowl, toss the cooled quinoa with half of the arugula and spinach mix and a few tablespoons of the raspberry dressing to lightly coat. Then add the rest of the salad greens and gently combine with the quinoa mixture without overmixing. Arrange the roasted beet slices, fresh raspberries, sliced pears, crumbled goat cheese, pepitas, and chopped mint leaves on top. Drizzle additional raspberry vinaigrette over the salad or serve it on the side for guests to add as they please.
Notes
- Be sure to cool the quinoa and beets before assembling to prevent wilting the greens.
- This salad can be prepared a few hours ahead; keep the dressing separate until ready to serve to maintain freshness.
- For a vegan option, substitute goat cheese with a plant-based cheese or omit entirely and use maple syrup instead of honey in the dressing.
- Fresh mint leaves add a bright herby flavor, but can be omitted if unavailable.
- Pepitas add a nice crunch and nutty flavor; toasted pepitas can enhance the taste even more.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
