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overhead photo of the salad in a white bowl surrounded by pomegranate, hazelnuts, and parsley

Roasted Beet Quinoa Pomegranate Salad


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  • Author: Allison
  • Total Time: 1 hour
  • Yield: 6 servings (as a side) 1x
  • Diet: Vegan

Description

This roasted beet quinoa pomegranate salad with orange vinaigrette is the perfect side dish for virtually any fall or winter meal. Nourishing, satisfying, and vibrant! 


Ingredients

Scale
  • 1 cup uncooked quinoa
  • 2 large beets, unpeeled, stems removed, and sliced into 1/2-inch wedges
  • 1 1/2 tablespoons extra-virgin olive oil 
  • Sea salt and freshly ground black pepper for seasoning the beets
  • Arils from 1 pomegranate
  • 1/2 cup toasted hazelnuts, coarsely chopped
  • 1/2 cup chopped parsley

Orange Balsamic Vinaigrette

  • 1/3 cup extra-virgin olive oil
  • 1/4 cup freshly squeezed orange juice
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon whole grain mustard
  • 1 tablespoon maple syrup
  • 1/2 teaspoon each sea salt and freshly ground black pepper
  • 1 large garlic clove, minced

Instructions

  1. Start by soaking your quinoa. While this step is optional, soaking is a traditional grain preparation method that unlocks nutrients and neutralizes anti-nutrients and enzyme inhibitors. To soak, rinse quinoa thoroughly, then place in a large bowl and cover with water and a tablespoon of lemon juice or apple cider vinegar. Soak for at least four hours or overnight. Then drain through a fine sieve and rinse once more before cooking. If you choose not to soak the quinoa, simply rinse and drain it, and cook it with 1 3/4 cups of water. 
  2. Next, cook the soaked and drained quinoa. Place in a medium saucepan and add 1 1/2 cups of water and 1/4 teaspoon of sea salt. Bring to a boil, then turn down heat to low and cover. Cook for 15 minutes. Remove from the heat, lightly fluff with a fork, and set aside.
  3. Roast the beets: Preheat the oven to 425 F. Slice the beets into wedges measuring 1/2-inch thick. Place on a large, rimmed baking sheet and toss with the oil, salt, and pepper. Arrange in an even layer. Roast for 40 minutes, or until tender.
  4. Make the dressing: In a jar, combine the oil, orange juice, balsamic, mustard, maple syrup, salt, pepper, and garlic. Secure the lid and shake to combine.
  5. Assemble the salad: Place the quinoa, beets, hazelnuts, pomegranate, and parsley in a bowl. Pour the dressing over top and toss to coat. 
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish, Salad