This simple beet, quinoa, and arugula salad gets a pop of fresh flavor by sneaking a bit of freshly chopped mint leaves into the simple vinaigrette.
For the Salad:
- 3–4 medium beets
- 1/2 cup quinoa, rinsed
- 1 cup vegetable broth or water
- 1 (5 oz) container arugula
- 1/3 cup chopped pistachios
- 1/4 cup chopped fresh mint leaves
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- Dash of salt and ground black pepper
- Roast the beets: Preheat oven to 400 degrees Fahrenheit. Cut off the tops and tails of your beets and loosely wrap them in aluminum foil. Place on a baking sheet and roast in the oven for 45-60 minutes or until tender when pierced with a fork. Remove from the oven and set aside to cool. Once cooled, peel off the aluminum foil and slide the skins off the beets and thinly slice each one.
- Make the quinoa: Rinse the quinoa thoroughly under cool running water and add to a small saucepan. Cover with broth and bring to a simmer. Cover with a lid and cook another ~10 minutes or until liquid is absorbed. Fluff with a fork and set aside.
- Make the dressing: Combine all of the dressing ingredients in a small mason jar, put the lid on, and give it a good shake.
- Assemble the salad: In a large bowl, toss the arugula, spinach, and carrots. Top with cooked quinoa and chopped beets. Pour dressing onto the salad and toss well to coat the lettuce in dressing.
This makes 2 large meal-sized servings or 3-4 smaller, side salad servings.