Beet-and-Quinoa Salad

This insanely easy salad from Julie Pointer Adams, author of the book Wabi-Sabi Welcome, is all about the beets. Double the recipe and make enough to last for the week—the beets hold up nicely and the plump raisins absorb the olive oil, making for a delicious, no-fuss work lunch.

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  • Servings: 4
KEY: Salads

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  • 2 medium beets, scrubbed 

  • 1 cup cooked quinoa

  • 2 large carrots, shredded

  • 1/2 cup golden raisins

  • 3 tablespoons extra-virgin olive oil

  • Flaky sea salt
  • Pepper

How to make this recipe

  1. In a medium saucepan, cover the beets with water. Simmer over moderate heat, partially covered, until tender, 1 hour. 
Let cool, then peel and cut into 1/2-inch pieces. In a large bowl, toss the beets with the quinoa, carrots, raisins and olive oil. Season with salt and pepper; serve.

Contributed By Photo © Abby Hocking   Published May 2017

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