Print: Page | 3x5 | 4x6 Print

Quinoa and Beet Salad

Rated :

by 9 people

Comment

Makes: 4 servings Prep 10 mins Cook 20 mins Stand 30 mins View Nutrition Facts

Ingredients

6 small golden beets, peeled and cut into 1/2-inch wedges

3 tablespoons olive oil

2 tablespoons red wine vinegar plus additional to taste

1 clove garlic, smashed

1/2 teaspoon kosher salt plus pinch and additional to taste

1/4 teaspoon sugar

2 cups water

1 1/2 cups quinoa, rinsed and drained

2 tablespoons pine nuts

2 cups baby arugula

2 ounces crumbled ricotta salata or feta

Freshly ground black pepper

Directions

1. In a pot with a steamer basket, steam the beets until tender, about 12 minutes. Transfer beets to a large bowl and toss with 2 tablespoons each of the oil and vinegar; mix in the garlic, salt and sugar. Let sit at room temperature at least 30 minutes.

2. Meanwhile, in another pot, bring the 2 cups water to a boil. Stir in the quinoa and a pinch of salt. Cover and cook over medium-low heat until water is absorbed, about 15 minutes. Fluff quinoa with a fork and let cool.

3. In a small skillet over medium heat, warm remaining oil. Add the pine nuts and cook, stirring, until golden, about 3 minutes. Pour pine nuts and oil over quinoa and toss.

4. Remove garlic from beets. Add quinoa and the arugula and cheese to beets and toss well. Season with vinegar, salt and black pepper to taste. Serve chilled or at room temperature.

Back to Recipe Center main »

SAVE EVEN MORE! Say "Yes" to Fitness® Magazine today and get a second year for HALF PRICE – 2 full years (20 issues) for just $15. You also get our new Fitness Band and Total Body Express Band Workout ABSOLUTELY FREE! (U.S. orders only)

First Name:

Last Name:

Address:

City:

State:

Zip Code:

Email Address:

100% Money-Back Guarantee: You must be pleased, or you may cancel any time during the life of your subscription and receive a refund on any unserved issues – no questions asked. Fitness® Magazine is currently published 10 times annually – subject to change without notice. Double issues may be published, which count as 2 issues. Applicable sales tax will be added. E-mail address required to access your account and member benefits online. We will not share your e-mail address with anyone. Click here to view our privacy policy.

What do you think? Rate this recipe!

Comments >

accushing87 wrote:

This salad was INCREDIBLE. It was light and fresh, and very satisfying. The ingredients are easy to find and easy to cook, which is always a plus. The only thing is it is not beet season, so I could only find red beets, resulting in a very PINK salad... Very distinct flavors, great texture, and wonderfully healthy. 5 stars! *I used feta*

4/29/2011 05:15:55 PM Report Abuse

maritara9 wrote:

I made this Quinoa and Beet Salad and it was VERY GOOD! After yoga, I'm typically hungry and heavy food is out of the question so this salad was PERFECT to satisfy my appetite. I want to add the sweetness of the beets, the nutty flavour of the quinoa and roasted sweet pine nuts along with greens and oil & vinegar dressing was pleasing to the palate! Very Fresh.

4/3/2011 10:11:03 PM Report Abuse