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Photo: Marty Baldwin
Active Time:45 minsTotal Time:45 minsServings:6Jump to Nutrition Facts
Active Time:45 minsTotal Time:45 minsServings:6
Active Time:45 mins
Active Time:
45 mins
Total Time:45 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
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Ingredients
1poundgolden beets, peeled and cubed (1/2-inch)
4tablespoonsextra-virgin olive oil, divided
½teaspoonground pepper, divided
⅛teaspoonsalt plus 1/4 teaspoon, divided
1 ⅔cupswater
1cupred quinoa
3tablespoonslemon juice
1tablespoonpure maple syrup
½teaspoongarlic powder
⅓cupshelled pistachios, coarsely chopped
¼cupfinely chopped red onion
¼cupcrumbled feta cheese
DirectionsPreheat oven to 425°F.Toss beets, 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt together in a medium bowl. Spread in a single layer on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes.Meanwhile, bring water to a boil in a medium saucepan over medium-high heat. Add quinoa, reduce heat to maintain a simmer, cover and cook until the water is absorbed and the quinoa is tender, 15 to 17 minutes. Remove from heat and fluff with a fork.Whisk the remaining 3 tablespoons oil, lemon juice, maple syrup, garlic powder and the remaining 1/4 teaspoon each pepper and salt in a large bowl. Add the quinoa, beets, arugula, pistachios and onion; toss to coat. Sprinkle with feta.Originally appeared: EatingWell.com, November 2021; updated September 2022
Directions
Preheat oven to 425°F.Toss beets, 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt together in a medium bowl. Spread in a single layer on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes.Meanwhile, bring water to a boil in a medium saucepan over medium-high heat. Add quinoa, reduce heat to maintain a simmer, cover and cook until the water is absorbed and the quinoa is tender, 15 to 17 minutes. Remove from heat and fluff with a fork.Whisk the remaining 3 tablespoons oil, lemon juice, maple syrup, garlic powder and the remaining 1/4 teaspoon each pepper and salt in a large bowl. Add the quinoa, beets, arugula, pistachios and onion; toss to coat. Sprinkle with feta.
Preheat oven to 425°F.
Toss beets, 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt together in a medium bowl. Spread in a single layer on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes.
Meanwhile, bring water to a boil in a medium saucepan over medium-high heat. Add quinoa, reduce heat to maintain a simmer, cover and cook until the water is absorbed and the quinoa is tender, 15 to 17 minutes. Remove from heat and fluff with a fork.
Whisk the remaining 3 tablespoons oil, lemon juice, maple syrup, garlic powder and the remaining 1/4 teaspoon each pepper and salt in a large bowl. Add the quinoa, beets, arugula, pistachios and onion; toss to coat. Sprinkle with feta.
Originally appeared: EatingWell.com, November 2021; updated September 2022
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Nutrition Facts(per serving)286Calories16gFat30gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
