Yields: 2 servings
Prep time: 15 minutes
Cook time: 40-50 minutes
Ingredients
For the roasted beets
- 2-3 medium beets (red, golden, or chioggia)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
For the bowls
- 1 cup quinoa, cooked according to package directions
- 4 cups baby spinach (or mixed greens)
- 1 large orange, peeled and segmented
- 1/2 cup pomegranate seeds
- 1/4 cup crumbled goat cheese (or feta)
- 2 tablespoons toasted walnuts or pecans (optional)
For the Orange Balsamic Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon orange juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup)
- Salt and freshly ground black pepper
Equipment
- Baking sheet
- Aluminum foil
- Small jar or bowl for dressing
Instructions
1. Preheat oven: Preheat your oven to 400 degrees F (200 degrees C).
2. Prepare the beets
- Wash and scrub the beets thoroughly. Trim the tops and bottoms.
- Wrap each beet individually in aluminum foil.
- Place the wrapped beets on a baking sheet.
3. Roast the beets: Roast the beets for 40-50 minutes, or until they are tender when pierced with a fork. The time will vary based on size.
4. Cook the quinoa: While the beets are roasting, cook the quinoa according to package directions. Set aside.
5. Make the vinaigrette
- In a small jar or bowl, combine olive oil, balsamic vinegar, orange juice, Dijon mustard, and honey.
- Season with salt and pepper, then whisk or shake vigorously to combine.
6. Peel and slice the beets
- Once the beets are cool enough to handle, unwrap them and use a paper towel to rub off the skins (they should come off easily).
- Cut the beets into wedges or cubes.
7. Assemble the bowls
- Divide the spinach between two bowls.
- Layer on the cooked quinoa, roasted beets, orange segments, pomegranate seeds, goat cheese, and toasted walnuts (if using).
- Drizzle the orange balsamic vinaigrette over the bowls.
Tips
- Don’t have a pomegranate? Other delicious toppings could include dried cranberries, sliced avocado, or pepitas.
- Make it vegan: Substitute the goat cheese for a vegan alternative or omit it entirely. Use maple syrup instead of honey for the vinaigrette.
- Meal prep: Roast the beets and cook the quinoa ahead of time for quick and easy assembly later in the week.
