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Beet & Whole Grain Salad with Arugula & Pistachios
There’s so much to love in this nutritious and delicious recipe, including beets, goat cheese, pistachios, organic quinoa and brown rice. It’s a great way to start a meal—or enjoy it whenever you’re in the mood for an incredible salad.
Prep Time
15 min
Cook Time
25 min
Servings
6
This Recipe Features:
Ingredients
- 1 package (8.5-ounce) SEEDS OF CHANGE™ Organic Quinoa & Brown Rice
- 1 tbsp. olive oil
- 1/8 tsp. pepper
- 1/4 cup pistachios
- 1/2 tsp. Dijon mustard
- 1 1/2 tbsps. balsamic vinegar
- 1/8 tsp. salt
- 4 medium beets, peeled and cut into eighths
- 1/4 tsp. salt
- 3 cups lightly packed arugula
- 1/4 cup crumbled goat cheese Vinaigrette
- 2 tbsps. walnut oil
- 1 tbsp. finely chopped shallots
- Pinch freshly ground black pepper
Directions
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- Heat oven to 400°F.
- While oven is heating up, prepare beets by peeling and cutting into eighths.
- On large baking sheet, toss beets with oil, salt and pepper.
- Roast 30–40 minutes, stirring twice during roasting, until beets are tender.
- Cool slightly.
- Meanwhile, whisk together all Vinaigrette ingredients.
- Empty contents of SEEDS OF CHANGE™ Organic Quinoa & Brown Rice in large bowl, breaking apart any large pieces.
- Add roasted beets, arugula, pistachios and goat cheese; toss with vinaigrette. Serve immediately.
Tip:
If arugala is not available, substitute baby spinach or mixed greens.
- Nutrition Info chevron_left
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Servings 6 Calories (per serving) 220 Total Fat 12g Saturated Fat 2.5g Trans Fat 0g Total Fat % DV 18% Saturated Fat % DV 13% Trans Fat % DV 0% Cholesterol N/A Cholesterol % DV N/A Sodium 350mg Sodium % DV 15% Total Carbohydrate 23g Dietary Fiber 4g Sugars 5g Total Carbohydrates % DV 8% Dietary Fiber % DV 16% Protein 6g
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