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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.
| 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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