Roasted beet salad
Indulge in the delightful symphony of flavors with this roasted beet salad. Taste the succulent sweetness of roasted beets paired with fresh greens and tangy vinaigrette. Perfect for a healthy and satisfying meal!
Ingredients:
- 1 1/2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 shallot, minced
- 1 beet, about 110g
- 1/3 cup quinoa
- 110g poached chicken, shredded
- 1 cup spinach
- Kosher salt and freshly ground black pepper
- 60g crumbled goat cheese
Instructions:
- To prepare the vinaigrette: Combine the olive oil, red wine vinegar, Dijon mustard, and minced shallot in a small bowl; reserve for later use.
- To make the baked beet salad: Preheat the oven to 180 °C.
- Clean the beetroot and bake it on a baking sheet with edges until it is soft, approximately for about an hour. Once it's done, allow it to cool, peel it, and set it aside.
- Follow the cooking instructions on the quinoa packaging. Once cooked, let it cool down and set it aside.
- Cut the beetroot into slices about 1/8-inch thick. In a large bowl, mix the quinoa, cooked chicken, and spinach together. Season with salt and pepper to taste, then pour a sufficient amount of dressing to lightly cover the ingredients. Add the sliced beets and arrange on a serving plate. Sprinkle with crumbled goat cheese on top.
Summary:
- Calories: 872 kcal
- Fat: 53 g
- Protein: 43 g
- Carbs: 56 g
- Potassium: 1192 mg
- Magnesium: 202 mg