Summer beet salad
The beauty of this recipe is that you can substitute whatever vegetables you have on hand.
Servings: 8 servings
Calories: 318kcal
Ingredients
- 2 cups quinoa cooked until tender, drained, and cooled. Lay a piece of parchment or a silpat down on a baking sheet and spread out the quinoa to let it cool without getting soggy
- 1 cup beets boiled, peeled, and diced
- 1 cup yellow beats boiled until tender, diced into bite-size pieces
- 1 cup cooked or canned corn
- Dressing:
- 1/3 cup apple cider vinegar
- 1/2 cup olive oil
- 1 1/2 tbsp honey
- salt and pepper to taste
Instructions
- Prepare the quinoa and vegetables according to directions above.
- Whisk the dressing together. Start with the vinegar, then slowly add the oil, honey, and seasoning.
- Combine the quinoa, dressing, and vegetables in a large serving bowl. Carefully mix and add more salt and pepper if necessary.
- Garnish with chives or mint leaves and serve.
Notes
This salad should be refrigerated, keeps in the refrigerator up to 3 days.
Nutritional values are based on one serving
Nutrition
Calories: 318kcal | Carbohydrates: 36g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Sodium: 96mg | Potassium: 378mg | Fiber: 3g | Sugar: 5g | Vitamin C: 2mg | Calcium: 25mg | Iron: 2.3mg