Active Time
30 MIN
Total Time
1 HR 30 MIN
Serves : 4
© Kristen Stevens

How to Make It

Step 1    Roast the Beets

Preheat the oven to 425°. Peel and quarter the beets, place in a medium sized bowl and toss with the grapeseed oil. Wrap the beets in aluminum foil and place on a baking sheet. Bake in the oven for 20-25 minutes, or until the beets are softened enough to be pierced with a fork but still have some firmness to them. Remove from the oven and set aside to cool.

Step 2    Meanwhile, Prepare the Quinoa and Dressing

Place the quinoa and water in a small saucepan. Bring to a boil over medium high heat, then reduce the heat to low. Cover and cook for 12 minutes. Remove the quinoa from the heat and set aside to cool.

Step 3    Meanwhile, Prepare the Quinoa and Dressing

In a small bowl whisk together the maple syrup, apple cider vinegar, extra-virgin olive oil, balsamic vinegar and garlic. Taste and salt as necessary. Set aside.

Step 4    Meanwhile, Prepare the Quinoa and Dressing

Peel the orange and cut into 1-inch segments, being careful to remove the pith.

Step 5    Meanwhile, Prepare the Quinoa and Dressing

To assemble the salad, place the cooled quinoa in a large bowl and toss with dressing. Add the beets, orange segments and arugula or spinach and toss gently to coat.

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