Beetroot Salad

Ingredients

• 4 medium-sized beetroots, peeled and cut into wedges
• 2 cups mixed salad greens (such as arugula, spinach, or romaine)
• 1 cup cooked quinoa
• ½ cup feta cheese, crumbled (optional for a vegan version)
• ½ cup walnuts, roughly chopped
• ½ cup cherry tomatoes, halved
• ¼ cup fresh herbs (such as parsley, mint, or dill), chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 400°F (200°C). Spread the beetroot wedges on a baking sheet lined with parchment paper for easy cleanup. Drizzle with 1 tablespoon of olive oil and season generously with salt and pepper. Roast for about 30-35 minutes, or until tender and slightly caramelized, turning halfway through cooking to ensure even roasting.
2. While the beetroots are roasting, rinse ½ cup of quinoa under cold water in a fine-mesh strainer. In a small saucepan, combine the quinoa with 1 cup of water or vegetable broth for added flavor. Bring to a boil, then reduce the heat to low and cover. Simmer for about 15 minutes until the quinoa is fluffy and all the water is absorbed. Remove from heat and let it cool for a few minutes.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey (or maple syrup) until smooth and emulsified. Season with salt and pepper to taste.
4. In a large serving bowl, combine the mixed greens, cooked quinoa, roasted beetroot, cherry tomatoes, and walnuts. Drizzle with the dressing and toss gently to combine all the ingredients without bruising the greens.
5. Top the salad with crumbled feta cheese (if using) and sprinkle with fresh herbs. Serve immediately while the beetroots are still warm, or let it chill in the refrigerator for 30 minutes if you prefer a refreshing summer beetroot salad.