Honey Balsamic Beet Salad
By Alqualonde
Cooked quinoa pairs with balsamic-roasted beets and watercress for a creative, healthy holiday salad.
Rate this recipe
4.4/5
(21 Votes)
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
Details
Preparation
Step 1
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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