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Sweet Beet Salad


The Salad

4-5 medium beets

1 cup quinoa, uncooked

2 cups fresh flat leaf parsley, roughly chopped

1 cup fennel, thinly sliced (optional but lovely)

1 medium red onion, thinly sliced

The Dressing

2/3 cup avocado oil

1/4 cup balsamic vinegar

1 tbsp honey

Salt & pepper to taste

For Serving

Feta or goat cheese


Roasted pumpkin seeds

The Directions

Preheat oven to 375. Wash whole beets & place into an oven safe dish. Add 1" of water, cover and place in oven. Bake time is dependant on size of beets, 1-1.5 hrs. Use a fork to make sure beets are soft. Keep covered and allow beets to come to a warm to touch temperature. Peel beets by running under cold water and rubbing the skin away. This should work flawlessly, however I find sometimes depending on the freshness of beets you may need to use the a peeler or knife. Chop into 1" cubes.

Cook quinoa according to package directions and cool.

The fennel can be cut using a vegetable peeler or mandolin.

Mix together beets, quinoa, fennel, parsley & onions. Option to add in feta & pumpkin seeds for easy meal prep. Keep in an airtight container in fridge for up to 4 days, serving over greens.

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