Roasted Golden Beet “Carpaccio” with Quinoa
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!
Ingredients
- 1 bag Success® Tri-Color Quinoa
- 3 golden beets, roasted, peeled and thinly sliced
- 1/3 cup olive oil
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup arugula
- 1/4 small red onion, thinly sliced
- 2 tbsp capers, fried
Instructions
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.
Step 1
Prepare quinoa according to package directions. Meanwhile, arrange sliced beets on a serving platter.
Step 2
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.
Step 3
Spoon quinoa mixture over top of beets. Garnish with lemon zest and capers.
Recipe Tips
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.
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