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Beet & Quinoa Salad With Walnuts & Goat Cheese


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Rate this recipe 4.3/5 (12 Votes)


  • Walnut Dressing:
  • 1 C. Cooked Quinoa
  • 1 1/2 C. Beets, roasted, peeled & diced
  • 4 C. Arugula
  • Crumbled Goat Cheese
  • Toasted Walnuts
  • 1 Shallot, finely diced
  • 1/4 C. Walnut Oil
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. Red Wine Vinegar
  • 1 tsp. Dijon Mustard
  • 1 Tbsp. Maple Syrup
  • Sea Salt & Freshly Ground Black Pepper



Step 1

In a sm. bowl, add the shallot, red wine vinegar, dijon, salt, pepper & maple syrup. Stir to combine & slowly whisk in the oils. Toss the quinoa with the beets in a sm. bowl. Drizzle a little of the dressing onto this mixture & toss. In a lg. bowl, add the arugula & toss with the remainder of the dressing. Lay the arugula on a plate & top with the beets & quinoa. Top with toasted walnuts & goat cheese.


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