This gluten-free superfood salad is a vibrant and healthy dish that's loaded with nutrient-rich ingredients. Roasted beets, blood oranges, and baby spinach come together to create a delicious and visually appealing salad. The addition of quinoa and walnuts adds protein and crunch, while the optional goat cheese provides a creamy contrast. The balsamic vinaigrette dressing ties all the flavors together for a satisfying meal or side dish.
Ingredients: 2 medium beets, roasted and diced. 2 blood oranges, peeled and segmented. 2 cups baby spinach leaves. 1/4 cup quinoa, cooked and cooled. 1/4 cup chopped walnuts. 1/4 cup crumbled goat cheese optional. 2 tablespoons extra-virgin olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon honey. Salt and pepper to taste.
Instructions: Start by roasting the beets. Preheat your oven to 400F 200C. Wash and trim the beets, then wrap them in aluminum foil and roast for about 45-60 minutes or until they are tender. Allow them to cool before peeling and dicing them into bite-sized pieces. While the beets are roasting, prepare the quinoa according to the package instructions. Once cooked, let it cool. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, salt, and pepper to create the salad dressing. In a large salad bowl, combine the diced roasted beets, blood orange segments, baby spinach leaves, cooked quinoa, and chopped walnuts. Drizzle the salad dressing over the ingredients in the salad bowl and gently toss everything to coat the salad with the dressing. If desired, top the salad with crumbled goat cheese for added creaminess and flavor. Serve the gluten-free superfood salad immediately as a nutritious and colorful dish.
Prep Time: 20 minutes
Cook Time: 45 minutes
indo karya sentosa
