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Yellow Beet Salad with Vegetable Protein

Yellow Beet Salad with Vegetable Protein

Recipe Book: Houria Best

A vibrant and nutritious salad packed with flavor and vegetable protein from quinoa and chickpeas.

Ingredients

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Cooking for
4 people

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Preparation


1

Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45 minutes to 1 hour, or until tender when pierced with a fork. Let them cool, then peel and dice into bite-sized pieces.

2

While the beets are roasting, cook the quinoa according to package instructions. Let it cool to room temperature.

3

In a large bowl, combine the roasted beets, cooked quinoa, chickpeas, feta cheese (or vegan alternative), parsley, mint, and walnuts.

4

In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, salt, and pepper.

5

Pour the dressing over the salad and toss everything to combine. Adjust seasonings to your taste. Serve the salad chilled or at room temperature.

  • Prep Time

    15 min
  • Cook Time

    1
  • Serves

    4 people
Recipe By

Recipe By

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