Roasted beet and quinoa salad

Don't throw out these beet greens

Is your beets, walnuts and goat cheese salad getting boring? Make this guinoa and beets salad with beet greens instead. 

"Beets, especially if they are roasted to bring out their natural sweetness, always add an earthy touch to a dish. In this salad, they are paired with nutty quinoa and lifted by the slight bitterness of the greens. If you can’t find beets with greens attached, use another lightly bitter green such as arugula." --  Author Carla Kelly

3 medium beets, any colour, with greens attached
3 tbsp olive oil, divided
1 tbsp white balsamic vinegar
salt and black pepper, to taste
1/4 cup white wine or vegetable stock
1 tsp smooth Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 cup finely chopped red bell peppers
1/4 cup finely chopped red onions
1 cup cooked and cooled white or red quinoa

Preheat oven to 425°F (220°C). Remove greens from beets and set aside in refrigerator. Peel and cube beets.

On a roasting pan, toss beets with 2 tbsp olive oil, vinegar, and a little salt and pepper. Roast beets for 40 to 45 minutes, until tender and slightly caramelized. Set beets aside in a large bowl, then deglaze pan with white wine. Add liquid, after deglazing, to bowl. Cool to room temperature.

In a large bowl, whisk in 1 tbsp oil, mustard, garlic powder, and onion powder. Add bell peppers, onions, quinoa, and cooked beets and toss to combine. Shred beet greens and lightly toss to combine.

Serve at room temperature.

6 servings
Prep Time:
15 minutes
Cook Time:
45 minutes