Roasted Beet Salad

Total Time:
2 hr 5 min
Prep:
30 min
Inactive:
20 min
Cook:
1 hr 15 min

Yield:
1 serving
Level:
Easy

Ingredients
  • Dressing:
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 shallot, minced
  • Roasted Beet Salad:
  • 1 beet, about 4 ounces
  • 1/3 cup quinoa
  • 4 ounces poached chicken, shredded
  • 1 cup spinach
  • Kosher salt and freshly ground black pepper
  • 2 ounces crumbled goat cheese
Directions
  • For the dressing: Mix the oil, red wine vinegar, Dijon mustard and shallot in a small bowl; set aside.

  • For the roasted beet salad: Preheat the oven to 350 degrees F.

  • Wash the beet on and roast it on a rimmed baking sheet until tender, about 1 hour. Cool and peel; set aside.

  • Cook the quinoa according to the package instructions. Cool and set aside.

  • Slice the beet about 1/8-inch thick. Mix together the quinoa, chicken and spinach in a large bowl. Season lightly with salt and pepper and then add enough dressing to lightly coat. Add the sliced beets and place on a plate. Top with the goat cheese.


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    Not what you're looking for? Try:

    Roasted Beet Salad

    Recipe courtesy of Trisha Yearwood