SPINACH, BEET AND QUINOA SALAD

i think sometimes i forget how FREAKING BEAUTIFUL whole foods are.  i mean, look at this plate?!  it’s gorgeous right?  and so simple, packed full of nutrition and flavor.  beats the hell (no pun intended) out of some processed crap that comes out of a box (not sorry kraft).  so let’s do this friends, let’s eat more meals that look like this and none meals that look like this.  ok?  good.  i’m so glad we’re on the same page!

{more after the jump}

 

INGREDIENTS

1 bunch of spinach

2 medium beets (i used one yellow, one red)

1 1/2 cup cooked quinoa

1/4 cup hazelnuts

3 tablespoons grapeseed oil

4 tablespoons red wine vinegar

1 1/2 tablespoons honey (sub maple syrup for vegans)

1/4 teaspoon sea salt

salt and pepper to taste

 

METHOD

- scrub beets, wrap in tinfoil and roast at 375 degrees until easily pierced with a fork (mine took around 1 hour, but i was roasting more than just the two beets)

- i used leftover quinoa but if you need to cook some, here’s a recipe

- thoroughly rinse and dry spinach leaves

- in a small bowl combine grapeseed oil, red wine vinegar, honey and sea salt.

- chop hazelnuts and spread on a baking sheet.  roast in the oven with the beets for a few minutes- just long enough to bring out the flavor a bit and make the oven smell like roasted nuts!

- in a large serving bowl combine spinach, quinoa (preferably cold), hazelnuts.

- when beets are cooked, remove from oven and let cool.  peel off skins and chop into 1″ pieces.  

- add dressing and yellow beets to the bowl.  toss well.  add red beets at the last minute, do not mix in (uness you don’t mind eating a pink salad, in which case mix away!)

- season with a extra bit of salt and cracked pepper.

- serve and enjoy!!

 

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Reader Comments

  1. Kelly|

    You are so right! That salad looks absolutely delicious…and the fact that it is such a healthy one makes it look even better.

    I'm not a fan of beets, but gosh — it adds so much color!!

    Beautiful!

    Reply
  2. Erica|

    Beautiful, adding this to my weekend to-do list! Where is the pretty cloth from?

    Reply
  3. sarah yates|

    thank you thank you!

    @erica the napkin is from anthropolgie (last year). still one of my favorites!!

    Reply
  4. Jaimie|

    You photographed this beautifully! Love that napkin- where from?? Also, have you seen the Kraft boycott by Food Babe and 100 days of real food?

    Reply
  5. maggie|

    So happy to find this. We are eating roasted beets like crazy over here. My husband L-O-V-E-S them! I may switch up our usual roasted beet salad for this one this weekend ;)

    Reply
  6. Mchele|

    I made this today or lunch and it was so easy and delicious!! I used toasted pine nuts instead of the hazelnuts. You have to make this!!

    Reply