Beet and Whole Grain Salad with Arugula and Pistachios recipe

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



This Recipe Features:

Seeds of Change®Quinoa Brown & Red Rice with Flaxseed Product

SEEDS OF CHANGE™ Organic Quinoa & Brown Rice


  • 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


  1. Heat oven to 400°F.
  2. While oven is heating up, prepare beets by peeling and cutting into eighths.
  3. On large baking sheet, toss beets with oil, salt and pepper.
  4. Roast 30–40 minutes, stirring twice during roasting, until beets are tender.
  5. Cool slightly.
  6. Meanwhile, whisk together all Vinaigrette ingredients.
  7. Empty contents of SEEDS OF CHANGE™ Organic Quinoa & Brown Rice in large bowl, breaking apart any large pieces.
  8. Add roasted beets, arugula, pistachios and goat cheese; toss with vinaigrette. Serve immediately.

If arugala is not available, substitute baby spinach or mixed greens.

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Nutrition Info
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