With cooler fall air just starting to greet the mornings, I have found myself craving more and more grounding meals. Specifically, I have been really enjoying root vegetables.A few weeks ago I made golden beets for the first time ever, and have instantly fell in love. I can’t believe I’ve been missing out on these delicious root vegetables my whole life. I have made them almost weekly since first discovering them, and even brought this golden beet salad to Thanksgiving last week. Golden beets are much milder than their red counterparts, and they have almost a sweet-potato taste, without the heaviness. I made this salad for a potluck last week, and loved it so much I had to make it again for myself. I hope you enjoy!
Roasted Golden Beet Quinoa Salad
2-3 medium golden beets
1 cup uncooked tri-colored quinoa
1/2 head kale, or to taste
for the dressing:
1/2 cup olive oil
1/4 cup apple cider vinegar
1 clove garlic, minced
1 TBS honey
1 TBS dijon mustard
toasted pecans (optional)
Preheat oven to 450 (degrees Fahrenheit). Wrap each beet in tinfoil, and place in oven. Cook for 45-1 hour, or until the beets are tender enough to easily slide a fork into.
While beets are cooking, cook quinoa according to directions. You can also cook the quinoa in vegetable broth for a richer flavor. Once quinoa is done cooking, keep low heat and add kale. Cook with lid on for a few minutes (3-5 minutes) or until the kale starts to wilt. Remove from heat.
To make dressing: combine all ingredients into a bowl or a jar and whisk or shake until everything is well combined and slightly creamy.
Once beets are done cooking, let them cool until they cool enough to handle. Use your hands or a butterknife to remove skins, then dice. Add diced beets to quinoa and kale and pour dressing over. Add enough dressing to taste (you should have leftovers).
Sending a little extra love and light this week,