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 the 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.
A fresh tasting quinoa salad with roasted beets, burrata and roasted baby potatoes. This is a perfect salad for summer and almost all of the ingredients can be made ahead of time, so all you have to do is mix them together.
