Roasted Beetroot Salad with Goat Cheese, Quinoa, and Orange
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This salad will be a lifesaver for winter vitamin deficiencies, as it's literally packed with vitamins and beneficial microelements and made with vegetables readily available during the colder months. Roast beets, carrots, and bok choy in the oven, then combine them with cooked quinoa, toasted pumpkin seeds, dried cranberries, and oranges. A vinaigrette of apple cider vinegar, raspberry vinegar, and extra virgin olive oil adds a vibrant flavor. Crumbled goat cheese makes the salad even more filling. You'll also enjoy the contrasting textures throughout the salad.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 small carrots (about 450 g), peeled and cut into 1 cm pieces.
- 3 large beetroots (about 450g), peeled and cut into 1cm pieces.
- 1 medium bunch bok choy, cut in half lengthwise
- 2 tbsp olive oil for baking
- 1/3 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tbsp raspberry vinegar
- 1 cup cooked quinoa
- 1/4 cup dried cranberries
- 1/4 cup toasted pumpkin seeds, shelled
- 1 heaping tbsp chopped parsley
- 1 blood orange, peeled and pith removed, cut into chunks or segments
- 1/4 cup crumbled goat cheese
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Recipes with similar ingredients: beet, goat cheese, quinoa, carrot, bok choy cabbage, pumpkin seed, apple cider vinegar, dried cranberries, Oranges
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
In a baking dish or on a baking sheet, toss the carrots, beets, and bok choy with 2 tablespoons of olive oil and season with salt and pepper. Bake until the vegetables are golden brown, about 20 minutes. Let cool. - Meanwhile, in a small bowl, combine the olive oil, apple cider vinegar, and raspberry vinegar. Season the dressing with salt and pepper and set aside.
- Cut the bok choy into 2.5 cm pieces and toss into a large bowl; the leaves will fall off, but get everything in the bowl. Add the carrots, beets, quinoa, cranberries, pumpkin seeds, parsley, and orange slices.
Drizzle with the vinaigrette and toss to coat evenly. Season with salt and pepper. Top with crumbled goat cheese and serve immediately.
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