Enjoy our delicious Roasted Beet and Quinoa Salad with Goat Cheese and Balsamic Reduction. This healthy and flavorful salad combines roasted beets, quinoa, and tangy goat cheese.
Roasted Beet and Quinoa Salad with Goat Cheese and Balsamic Reduction
Indulge in the vibrant flavors and textures of our Roasted Beet and Quinoa Salad with Goat Cheese and Balsamic Reduction. This salad brings together the earthy sweetness of roasted beets, the nuttiness of quinoa, and the creamy tang of goat cheese.
With the added crunch of walnuts and the burst of sweetness from dried cranberries, this salad is a delightful balance of flavors. Drizzled with balsamic reduction, it’s a perfect choice for a light and nutritious meal.
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Roasted Beet and Quinoa Salad with Goat Cheese and Balsamic Reduction
Ingredients
- 2 medium beets, roasted and diced
- 1 cup cooked quinoa
- 4 cups mixed salad greens
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 2 tablespoons balsamic reduction
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 12g
- Carbohydrates: 30g
- Fiber: 6g
- Fat: 20g
- Sugar: 10g
Instructions
- In a large bowl, combine the roasted and diced beets, cooked quinoa, mixed salad greens, crumbled goat cheese, chopped walnuts, and dried cranberries.
- Drizzle the balsamic reduction and extra-virgin olive oil over the salad.
- Season with salt and pepper to taste.
- Toss gently to combine all the ingredients and ensure they are evenly coated with the dressing.
- Serve the Roasted Beet and Quinoa Salad as a satisfying and nutritious meal or side dish.
Service Suggestion
- Pair with a crusty baguette for a complete and satisfying meal.
- Enjoy alongside a glass of chilled Sauvignon Blanc or a light Pinot Noir.
Notes
- Add some fresh herbs like chopped parsley or basil for an extra burst of freshness.
- For a vegan version, omit the goat cheese or substitute it with vegan cheese.