Is it just me, or does this super cold weather make you want to get into the kitchen and create too? When looking at this week’s gorgeous bounty, I immediately knew I wanted to make a hearty winter salad using the beets, carrots and microgreens. Nutritious and delicious!! Using the Baby Beets, Carrots, Microgreens and Blood Oranges from this week’s Variety Bag – paired with several pantry staples, I am pleased to share a delicious and colorful recipe for your new favorite winter grain salad! The roasted veggies go perfectly with the nutty quinoa – and the blood orange dressing is the cherry on top! Enjoyed warm, room temperature or chilled – solo or paired with your favorite protein – the Roasted Root + Quinoa Salad is not to be missed.
1 bunch Baby Beets – trimmed, roasted as described below and small diced
1 bunch Carrots – trimmed, scrubbed and cut into thin circular slices
1 clamshell Microgreens
1/2 cup Pomegranate Arils
Handful of Dill – removed from stem and torn into small pieces
2 cups Quinoa – cooked as per package specifications
1/4 cup Olive Oil
1 Blood Orange – juiced + zested
2 Garlic Cloves – minced or pressed
Flaky Salt to taste
Preheat the oven to 400. Remove the beet greens and coat each beet with olive oil. Place the coated beets onto a sheet of foil and sprinkle with salt. Wrap up the beets in a foil packet and pop into the oven for 30 minutes. Check to see if they are fork tender. If not, wrap them back up and roast them for 10 minutes longer or until fork tender. Set aside to cool. Once cool, easily remove the skins with your fingers and cut into small jewel like pieces.
While the beets are roasting, why not roast the carrots too? In a separate baking dish, add the prepped carrots and drizzle with oil and add a pinch of salt for good measure. Put into the oven and roast alongside the beets for 30 minutes, until crispy on the edges.
To keep the multitasking going, let’s cook the quinoa while the root veggies are roasting. Follow package instructions.
Let’s also prep the delicious Blood Orange Vinaigrette – so simple yet amazing! Grab a small glass bowl. Add the blood orange zest and juice, along with the minced garlic. Pour in the olive oil and whisk until combined. Salt to taste and that is it!
Grab a beautiful bowl and add the prepped quinoa, beets, carrots, pomegranate arils, microgreens and dill. Drizzle desired amount of the dressing and toss gently to combine. Top with more microgreens and fresh dill to finish and your gorgeous winter grain bowl filled with roasted root veggies and microgreens is complete! This dish is not only beautiful, it is fortified with a ton of nutrients and tastes absolutely amazing! This can be enjoyed warm, at room temperature or chilled – however you wish. So excited for y’all to give this one a try! ENJOY!
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