Ingredients
Method
Step 1: Roast the Beets
- Preheat oven to 400°F (200°C). Slice the beets into wedges and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 30–35 minutes, or until tender and slightly caramelized. Let cool a bit.
Step 2: Cook the Quinoa
- Rinse quinoa under cold water. In a pot, combine 1 cup quinoa with 2 cups water. Bring to a boil, then reduce to low heat and simmer for 15 minutes until the water is absorbed. Fluff with a fork and let cool slightly.
Step 3: Toast the Walnuts
- In a dry pan over medium heat, toast the walnuts for 2–3 minutes. Stir often until golden and fragrant. Watch carefully so they don’t burn.
Step 4: Mix the Dressing
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
Step 5: Assemble the Salad
- In a large bowl, combine quinoa, roasted beets, arugula, and toasted walnuts. Pour the dressing over and toss gently to combine.
Step 6: Add Goat Cheese and Serve
- Sprinkle crumbled goat cheese on top right before serving. Enjoy warm or chilled.
Notes
- The salad tastes even better after an hour in the fridge — the flavors really come together.
- You can swap goat cheese for feta or vegan cheese.
- Golden beets work great too if you prefer a milder, sweeter flavor.
- Store leftovers in an airtight container for up to 3 days.