Roasted Beet and Quinoa Salad to pair with wine hero banner

Roasted Beet and Quinoa Salad

Pairs with Chateau St. Jean Creamy Chardonnay

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves: 6 to 8

INGREDIENTS

  • 6 purple and/or golden beets, cut into wedges
  • 1/2 cup olive oil, divided
  • 1 tbsp finely chopped fresh thyme
  • 3/4 tsp each salt and pepper, divided
  • 3 tbsp cider vinegar
  • 2 tbsp minced red onion
  • 2 tsp grainy mustard
  • 1 tsp honey
  • 1 clove garlic, minced
  • 2 cups cooked quinoa
  • 1 apple, cored and julienned
  • 1/3 cup dried cranberries
  • 1/3 cup crumbled feta cheese
  • 1/3 cup toasted chopped pecans
  • 3 cups pea shoots

DIRECTIONS

  1. Preheat oven to 375˚F. Toss beets, 2 tbsp oil, thyme and 1/4 tsp each salt and pepper. Arrange on parchment paper–lined baking sheet; bake for 40 to 45 minutes or until tender.
  2. Whisk together remaining oil, vinegar, red onion, mustard, honey, garlic, and remaining salt and pepper.
  3. In large bowl, toss together beets, quinoa, apple, vinaigrette, cranberries, feta cheese and pecans. Stir in pea shoots.

TIP: Substitute goat cheese for feta cheese if desired.

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