Roasted Beet Pear Salad

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Servings: 4-6

Ingredients:

  • 1-2 beets-depends how much you like beets!
  • 1 cup quinoa cooked
  • 1/2 tsp olive oil
  • pepper to taste
  • 1 pear-thinly sliced
  • 1/2 red onion
  • 1 tbsp+ balsamic vinaigrette
  • Juice of 1/2 a lime
  • Leaves of one bunch of beets-yes they are edible and filled with nutrients!
  • 2 cups of kale
  • 1 cup spinach
  • 1/4 cup of almonds
  • 1/2 tbsp honey
  • 1/4 tsp cinnamon
  • 1 tbsp chia seeds

For Dressing:

  • 3+ tbsp olive oil
  • 1/2 tsp balsamic vinaigrette
  • 2 tbsp honey
  • juice of 1/2 lime
  • 1/4 tsp lime zest
  • 1 tsp apple cider vinegar
  • 1 tbsp white wine vinegar
  • pepper/salt to taste

Directions: Preheat oven to 350 degrees.  You will need a baking sheet, parchment paper, and a frying pan.

Begin by washing the beet and wrapping it in foil, add 1 tbsp olive oil and pepper.  Bake at 350 degrees for 1 hour.  When the beet has been cooked, trim the root and stem off and dice into small pieces-set aside.  Next you will need to roast the almonds in the oven.  Combine the almonds with 1/2 tbsp honey and 1/4 tsp cinnamon, mix well.  Place mixture on a baking sheet lined with parchment paper and bake for 8-10 minutes (be careful not to burn). Now it is time to prepare the onions for the salad.  To cut the onion, start at the end of the onion farthest from the root, and cut the onion into thin slices (be sure to tuck your fingers in while cutting so you don’t cut your fingers).  Next, in a frying pan on low-medium heat add a little olive oil, pepper, balsamic vinaigrette, and onions.  Cook for 10 minutes until onions start to caramelize.  Set aside, and start working on your honey lime dressing.  In a small bowl whisk together the olive oil, balsamic vinaigrette, honey, lime juice/zest, apple cider vinegar, white wine vinegar, pepper/salt-set aside.

Putting the Salad Together: Start preparing the salad by washing the kale, beet leaves, and spinach.  Next in a large bowl, tear the kale, beet leaves, and spinach into small pieces with your hands instead of cutting with a knife (this helps to preserve the nutrients better). Add the quinoa, caramelized onions, roasted beets, sliced pears, and almonds to the salad.  Drizzle the honey lime vinaigrette over the salad coating evenly. Garnish with chia seeds, enjoy!

Optional: Feel free to add a hard boiled egg to the salad as well. For more information on the wonderful benefits of beets please see my “About Fruits and Vegetables” page.

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Nutrition Facts Label for Beet Salad without an Egg:

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