Sorry it has taken me a long time to get this posted. We have had a lot going on between work, travel and other fun things! Everything that got delayed during COVID is now happening and it is keeping us busy. Is it the same for you? It feels good to have lots of plans after a year of none!
This salad was inspired from one of my favorite salads from Mendocino Farms, a wonderful sandwich and salad chain in California. They have gluten free bread for sandwiches and are cross contamination conscious! Their marinated red beets & quinoa salad is my go-to salad and the inspiration for today. If you are familiar with the salad (or you can even look online) you will see that it is pretty similar! My salad is just quinoa, arugula, apple, orange and beets with a homemade champagne vinaigrette. I was so tempted to add goat cheese crumbles but I refrained. The salad is absolutely delicious without it. You could also add some chicken but I love that this is vegan and vegetarian.
This recipe is light, but the quinoa makes it quite filling. This makes a great lunch and would be wonderful to bring on a picnic or to a summer potluck. The vinaigrette is homemade and delicious. The only thing you may not have already in your pantry is the champagne vinegar. Get it! So worth it. I hope you enjoy this salad, It will be my salad of the summer!
The serving size is for large portions. In can early be a side for 6-8 people.
Citrus Beet Salad
Ingredients
Salad
Vinaigrette
Instructions
Salad
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Put the cooked and cooled quinoa in a bowl with the arugula.
I cook my quinoa in the rice cooker on the white rice setting. -
Chop up your apple, orange and beets and put them in the bowl.
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Pour in the vinaigrette dressing to taste and toss to mix.
Champagne Vinaigrette
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Add all the vinaigrette ingredients to a mason jar and shake well. Store in fridge until ready to use.