Roasted Beet and Orange Salad Grain Bowls

• 1 cup quinoa, rinsed
• 2 medium beets, peeled and diced
• 1 orange, supremed
• 1/4 cup red onion, thinly sliced
• 2 cups baby spinach
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup chopped fresh parsley
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• Salt and pepper to taste
• 1/4 cup toasted walnuts or almonds (optional)

Steps

1. 1 Preheat oven to 400°F. Toss beets with 1 tablespoon olive oil, salt, and pepper. Roast for 30 minutes, or until tender.
2. 2 Meanwhile, cook quinoa according to package instructions. Let it cool slightly.
3. 3 In a large bowl, combine cooked quinoa, roasted beets, orange segments, red onion, and spinach.
4. 4 Whisk together remaining olive oil, lemon juice, honey, salt, and pepper. Pour over salad and toss to coat.
5. 5 Top with feta cheese, parsley, and toasted nuts if using.
6. 6 Serve immediately for the best texture and flavor.

Equipment

• Baking sheet
• Mixing bowl
• Whisk

Variations

• Substitute quinoa with farro or couscous for a different texture.
• Add roasted chickpeas for extra protein and crunch.

Substitutions

• Use goat cheese instead of feta for a tangier flavor.
• Substitute walnuts with sunflower seeds for a nut-free option.

Pairings

• Serve with a glass of crisp white wine or sparkling water with citrus slices.
• A side of hummus or tzatziki complements the flavors beautifully.

Nutrition

Tips

• For an extra zing, add a pinch of red pepper flakes to the dressing.
• Beets can be roasted ahead of time and stored in the fridge for up to 3 days.

Storage

Store in an airtight container in the fridge for up to 2 days. Gently toss before serving again.

Freezing: Does not freeze well due to the texture of the beets and greens.

Serving Suggestions

• Pair with a simple arugula salad or a side of warm pita bread.
• A drizzle of tahini sauce on top adds richness.

FAQ