Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Episode: Winter Fix
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55 min
25 min
6 servings
55 min
25 min
6 servings



Watch how to make this recipe.

Preheat the oven to 375 degrees F.

In a baking dish or sheet pan, toss the carrots, beets and bok choy in 2 tablespoons olive oil and season with salt and pepper. Bake until the vegetables have caramelized and turned golden in color, about 20 minutes. Let cool.

Meanwhile, whisk together the extra-virgin olive oil, apple cider vinegar and raspberry vinegar in a small mixing bowl. Season the dressing with salt and pepper and reserve for later use.

Chop the bok choy into 1-inch pieces and toss into a large mixing bowl; the leaves will fall apart, but crumble them into the mixing bowl too. Add the carrots, beets, quinoa, cranberries, pepitas, parsley and orange segments to the mixing bowl. Drizzle with the vinaigrette and toss to evenly incorporate. Season with salt and pepper. Top with the crumbled goat cheese and serve immediately.

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