Turn roasted beets into a delightful meal by whipping up this stunning “carpaccio” with quinoa topping – this delicious salad is a feast for the senses!
Add vibrant color and flavor to your table on any occasion with this plate of roasted beets topped with leafy arugula, a simple, zesty dressing and protein-packed Success® Tri-Color Quinoa.
Prepare quinoa according to package directions. Meanwhile, arrange sliced beets on a serving platter.
Toss cooked quinoa with oil, lemon juice, salt and pepper (set lemon zest aside for garnish). Allow to cool slightly. Add arugula and red onion; toss well.
Spoon quinoa mixture over top of beets. Garnish with lemon zest and capers.
To roast beets, preheat oven to 425°F. Drizzle beets with 1 tablespoon of olive oil and season with a pinch each of salt and pepper. Wrap each beet individually in a double layer of foil, folding and crimping edges to seal package. Bake for 30 to 40 minutes or until fork-tender.
For a more colorful presentation, try mixing the golden beets with red beets and chioggia beets in this recipe.