Roasted Beets are off the charts on a taste scale but holy purple veggies, they can be messy. A hazmat suit would be appropriate dress when it comes to peeling them.
But they’re so worth it and have loads of great benefits including increased sex drive, yaaa! Also, they boast a natural ability to lower blood pressure and boiled beet water is said to be great for your scalp. I’d be very careful with how that one plays out unless you want to wake up with bright purple hair.
This is one of those hodge-podge salads that started with some leftover quinoa. I’ll always cook extra of anything whenever I’m making salads or using grains. The taste is way better than just a plate of greens covered in dressing.
Most of the ingredients for this salad came from being already in my fridge, except the roasted beets. Try and roast them ahead of time along with the potatoes. This salad is all about prep.
The beets will take a good hour to roast and no need to peel them beforehand, the skin will slip right off once you unwrap them from their foil tents.
Those big blobs of creamy burrata cheese will break down and mix with the simple yogurt rosemary and lemon dressing.
Add a handful of green leaves so we can justify using the word salad and you’re set! The final garnish goes to the chopped walnuts, these can be switched out for any other nut if walnuts don’t rock your world.
So many great tastes with each fork scoop.
Roasted Beets with Quinoa Burrata and Baby Potatoes
- 2 medium sized beets with the greens trimmed off
- 2 cups baby potatoes halved
- Salt and black pepper
- 2 tablespoons olive oil
- 3 cups cooked and cooled quinoa
- 2-3 green onions optional
- 8 oz burrata
- leaves A handful of green mixed salad
- 1/2 cup chopped walnuts
For The Dressing
- 6 oz plain yogurt
- Zest of 1 lemon
- juice of 1/2 lemon
- 3/4 teaspoon fresh chopped rosemary
- Pinch of garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon honey
- Salt and black pepper
- Preheat the oven to 375 degrees F.
- Loosely wrap each beet individually in aluminium foil.
- Place on a baking tray and bake for 1 hour. Check to see if they are done around 45 minutes in, and a knife should be able to pierce them with no resistance.
- Place the potatoes on another baking tray and drizzle with the olive oil, season with salt and pepper.
- Place the potatoes in the oven and bake for about 25-30 minutes and golden brown around the edges.
- Make the dressing by whisking all of the ingredients in a bowl, season with salt and black pepper and adjust if you need to.
- Once the beets are done, unwrap them and remove the outer skin.
- Turn them on their side and roughly chop into small chunks.
- Grill the green onions for a few minutes each side over a hot grill, chop up and add to the salad or use as a garnish on the side.
- Transfer the quinoa to a large bowl and add the potato halves and mixed greens.
- Toss and season with salt and black pepper.
- Lay the mixture onto a serving platter and top with the chopped beets.
- Divide your burrata into chunks and add to the salad.
- Sprinkle the chopped walnuts over the surface.
- You can serve this salad with the dressing on the side or drizzle it over the quinoa on the platter and gently mix through once you're ready to serve it.