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  • Beet and Whole Grain Salad with Arugula and Pistachios

Beet and Whole Grain Salad with Arugula and 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.

40 mins
  • 15min
    Prep time
  • 25min
    Cook time
  • 6
    Servings

Ingredients

Quinoa & Brown Rice
SEEDS OF CHANGE® Quinoa & Brown Rice
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  • 1 package (8.5-ounce) SEEDS OF CHANGE® Quinoa & Brown Rice
  • 4 medium beets, peeled and cut into eighths
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups lightly packed arugula
  • 1/4 cup pistachios
  • 1/4 cup crumbled goat cheese Vinaigrette
  • 1 1/2 tablespoons balsamic vinegar
  • 2 tablespoons walnut oil
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon finely chopped shallots
  • 1/8 teaspoon salt
  • Pinch freshly ground black pepper

Directions

  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 to 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® 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.
*Tip: Substitute baby spinach or mixed spring greens for the arugula. 

Servings: 6

Amount per Serving

  • Calories220

  • % Daily Value*

  • Total fat 12g18%

    Saturated fat 2.5g13%

    Trans fat 0g 0%

  • Cholestrol N/AN/A

  • Sodium 350mg15%

  • Total Carbohydrates 23g8%

    Dietary Fiber 4g16%

    Sugars 5g

  • Protein 6g

  • Vitamin AN/A

  • Vitamin CN/A

  • CalciumN/A

  • IronN/A