Spinach Quinoa Salad With Beets Recipes

QUINOA, BEET, AND ARUGULA SALAD

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
• Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
• While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
• Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
• Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

HOT QUINOA SALAD WITH BEETS AND SPINACH

Steps:

• Cook the quinoa and beets in advance, or for this recipe.
• Slice the beets and place them in a frying pan set to medium heat. Add the water, squeeze the orange and add the juice from it as well.
• Let it warm up for about 3 minutes, then add the spinach. Spinach is high volume raw, and low volume once steamed.
• It will reduce significantly as you stir. Cook for 5 minutes.
• Add the quinoa and stir once more. Serve immediately and add hot sauce.

SPINACH SALAD WITH RED AND CHIOGGIA BEETS, QUINOA AND WALNUTS

Steps:

• Make the dressing. Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil(s). Set aside.
• In a large bowl, combine the beets, quinoa, endive, walnuts, basil or tarragon, and all but 2 tablespoons of the crumbled blue cheese
• Place the spinach in another bowl and toss with 3 tablespoons of the dressing. Line a platter or a wide bowl with the spinach. Toss the remaining dressing with the beets and quinoa mixture and arrange on top of the spinach. Grind on some pepper and sprinkle the remaining blue cheese on top. Once everyone has gotten a good look at the salad, toss it all together and serve.

SPINACH AND BEET SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place beets in a roasting pan; drizzle with 1 teaspoon balsamic creme. Season with salt and black pepper.
• Roast beets in the preheated oven until tender, 30 to 40 minutes. Cut beets into bite-sized pieces; cool to room temperature.
• Combine spinach, walnuts, goat cheese, pickled red onion, and French-fried onions in a bowl.
• Whisk lemon juice, 1/4 cup balsamic creme, olive oil, salt, and black pepper in a bowl; pour over salad. Toss to coat.

SPINACH QUINOA SALAD WITH BEETS

Steps:

• MAKE THE DRESSING: Combine all dressing ingredients in a tightly sealed container/jar and shake well. Or, whisk well until combined.
• ASSEMBLE SALAD: [If you are cutting avocado and apple ahead of assembly time, sprinkle with lemon to avoid browning]. Combine all salad ingredients in a bowl. Add part of the dressing. Toss. Add more dressing if needed. Garnish with chopped nuts and/or goat cheese if desired.

SPINACH SALAD WITH GOAT CHEESE AND BEETS

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 30-60 minutes. Remove from the water; cool. Peel beets and cut into 1-in. pieces., In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended. , Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.

BEET AND SPINACH SALAD RECIPE

Steps:

• Wash and dry the spinach and tomatoes. Then chop the cherry tomatoes in half.
• Cut the canned beetroot into bite sized pieces.
• Chop walnuts into small pieces.
• Combine the baby spinach leaves, chopped beetroot, sliced cherry tomatoes and chopped walnuts in a large bowl.
• Mix the olive oil and balsamic vinegar together in a small bowl. Drizzle the balsamic vinaigrette over the spinach and beet salad.
• Toss to combine, then add salt and pepper to taste.

SPINACH SALAD WITH BUTTERNUT SQUASH, BEETS & FETA

Steps:

• Preheat oven to 425º F
• Toss butternut squash with olive oil and a little salt & pepper. Place on cookie sheet and roast until squash is tender (about 15-20 minutes).
• Meanwhile, cut beets in half if small or wedges if larger. Place on small baking sheet and place in oven with the squash the last 5 minutes of cooking to heat them up.
• On serving platter, arrange a bed of spinach. Top with the warm butternut squash and beets, feta cheese and nuts.
• Drizzle balsamic glaze over top to taste (or lightly toss the spinach with vinaigrette first, if desired)

BEET SALAD WITH CARROT, QUINOA & SPINACH RECIPE

Steps:

• To cook the quinoa:
• First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water.
• Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes.
• Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water, and fluff the quinoa with a fork. Set it aside to cool.
• To cook the edamame:
• Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.
• To toast the almonds or pepitas:
• In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.
• To prepare the vinaigrette:
• Whisk together all of the ingredients until emulsified.
• To assemble the salad:
• In your large serving bowl, combine the toasted almonds/pepitas, cooked edamame, prepared beet(s) and/or carrot, roughly chopped spinach/arugula, cubed avocado, and cooked quinoa.
• Finally, drizzle dressing over the mixture and gently toss to combine. Season to taste with salt and black pepper. Serve.