Honey Balsamic Beet Salad

By Alqualonde

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

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

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.