Roasted Beet and Quinoa Salad with Goat Cheese and Fennel
- Number of Servings: 6
Ingredients
6 beet (2" dia) Beets, fresh 5 tbsp Crisco Pure Vegetable Oil 1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry 1 dash Salt 1 dash Pepper, black 3 tbsp (C) Vinegar, Red Wine (Gr Value) 1 serving Green Onion (fresh-1 stalk) 1 tbsp Tarragon, ground 1 bulb Fennel 4 oz Goat Cheese, Soft
Rub beets with 2 tbs of oil and toss with salt and pepper. Roast at 400 F for 1 hour.
Combine vinigar and remaining oil with terrigon and whisk.
Cook Quinoa according to recipe.
Slice fennel thin and toss with greens. Toss with 1/2 of the dressing mix.
Top with cook Quinoa, then beets. Poor rest of dressing over and crumble goat cheese on top.
Serving Size: I serving
Number of Servings: 6
Recipe submitted by SparkPeople user NATIXII.
Combine vinigar and remaining oil with terrigon and whisk.
Cook Quinoa according to recipe.
Slice fennel thin and toss with greens. Toss with 1/2 of the dressing mix.
Top with cook Quinoa, then beets. Poor rest of dressing over and crumble goat cheese on top.
Serving Size: I serving
Number of Servings: 6
Recipe submitted by SparkPeople user NATIXII.
Nutritional Info Amount Per Serving
- Calories: 315.6
- Total Fat: 17.8 g
- Cholesterol: 8.7 mg
- Sodium: 180.8 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 5.7 g
- Protein: 9.5 g
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