Roasted Beet and Quinoa Salad with Goat Cheese and Fennel
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Roasted Beet and Quinoa Salad with Goat Cheese and Fennel calories by ingredient
Introduction
The greens in this are dandelion greens. Use 3 cups. The greens in this are dandelion greens. Use 3 cups.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
Tips
This is a fairly bitter salad. If you like it sweeter you can use differnt greens and add a little sugar to the dressing.
Directions
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.