Mixed Greens, Berries and Roasted Beet Salad with Honey Lime Vinaigrette
Have you been wanting to try beets or just haven’t found the right recipe for them? This recipe roasts the beets which bring out the natural sweetness of the superfood! When they are paired with fresh berries and a light dressing, beets will become your best friend and favorite lunch partner!
Beets are one of nature’s most nutritious and healing foods. They are rich in vitamins B and C and dietary minerals like manganese, potassium, magnesium and iron.
Strawberries, blueberries and raspberries offer a variety of antioxidants (disease-fighting properties), anti-inflammatory compounds, and fiber.
Boasting an almost perfect balance of all nine essential amino acids, quinoa is considered a complete protein and is a gluten-free food.
Avocados are packed with nutrients including fiber, potassium, magnesium, folate, and vitamins B6, C, and E.
Key Techniques & Helpful Hints
- Root to stem: always look for ways to use all of the vegetables or fruits you purchase. Beets are the perfect opportunity to use the leaves, stems and vegetables. Save the stems from this recipe and chop into small dice, sauté with garlic and olive oil and add to your favorite salad, grain side dish or soup.
- Cooking quinoa: 2 cups water to 1 cup dried quinoa. Rinse quinoa several times in a fine mesh strainer before cooking to remove bitter-tasting coating. Combine quinoa and water; add a pinch of salt. Bring to boil, reduce heat, cover and simmer 20 min.
- Cooked quinoa makes a great breakfast cereal, and can be used in salads, soups, or added to a side dish with vegetables and beans.
- If you leave the seed in the avocado or fresh guacamole and store under refrigeration it will retain its green color. Slice the avocado in half lengthwise, slice what you need and leave the seed intact. Place in zip lock bag or wrap with plastic wrap, refrigerate for up to 4 days.
- 1 red beet with greens attached
- (2 cups beet greens for salad)
- 1 teaspoon canola oil
- 4 cups arugula lettuce leaf
- 2 cups baby kale
- 1 cup cooked red quinoa
- 1 cup fresh blackberries
- 1 cup fresh raspberries
- 1 avocado, quartered
For the Vinaigrette:
- 1 teaspoon honey
- 1 tablespoon fresh lime juice (about 1 lime)
- 2 1/2 tablespoon extra virgin olive oil
- Preheat oven to 350F. Trim the greens from the beets. Reserve them and set aside. Rub the outside of the beet with oil and roast the beet skin on for 30- 45 minutes.
- Remove from the oven and allow to cool until cool enough to handle. Peel the skin and slice. Set aside.
- Remove the stem from the beet greens. Wash the greens thoroughly and pat dry with a towel. Tear or chop into bite-sized pieces.
- Mix the arugula, beet greens and the baby kale together and place in a large bowl.
- Wash and pat dry the berries. Set aside.
For the vinaigrette: Mix the olive oil, lime juice, and honey together in a small bowl for a light vinaigrette.
To build the salad: Place 2 cups of the mixed greens in each salad bowl. Top each with 1/4 cup quinoa, 1/4 of the beet slices, 1/2 cup berries and 1/4 of the avocado, drizzle each salad with 1 Tbsp. vinegar
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