Honey Balsamic Beet Salad

Cooked quinoa pairs with balsamic-roasted beets and watercress for a creative, healthy holiday salad.
Photo by Henya B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pounds baby beets, trimmed and scrubbed

  • 1/2

    cup balsamic vinegar

  • 1

    tablespoon olive oil

  • 1

    tablespoon honey

  • 1/8

    teaspoon salt

  • 1/8

    teaspoon ground black pepper

  • 2

    cups watercress or arugula

  • 1 1/2

    cups cooked quinoa

  • Chopped fresh tarragon

Directions

1. Preheat oven to 400 degrees F. Place beets in a 3-quart rectangular baking dish. In a small bowl whisk together the balsamic vinegar, olive oil, and honey. Pour over beets. Sprinkle with salt and pepper. Cover and roast in a 400 degrees F oven for 40 minutes or until beets are tender when pierced with a knife. 2. On a platter combine watercress, quinoa, and beets. Drizzle with the roasting liquid. Top with chopped tarragon.

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