Roasted Beet Salad
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 872
- Total Fat
- 53
- Saturated Fat
- 16
- Carbohydrates
- 56
- Dietary Fiber
- 9
- Sugar
- 10
- Protein
- 43
- Cholesterol
- 111
- Sodium
- 1095
- Total: 2 hr 5 min (includes cooling time)
- Active: 30 min
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.