Roasted beet, quinoa, and carrot salad
Recipe by The Recipe Critic · ★ 5 (1) · indexed by SeasonSort
55 min
Total time
6
Servings
~$1.27
Per serving · Midwest
5
In-season items
Full method & photos on The Recipe Critic
SeasonSort shows the facts — ingredients, nutrition, and cost. The recipe steps live on the source blog.
Ingredients
Cooking for
Adults 6
Kids 0
- 1 pound medium beets, peeled and cut into 1-inch wedges in season · cheap now
- 2 tablespoons olive oil
- ½ pound medium carrots in season · cheap now
- 1 tablespoon olive oil
- fine sea salt
- ground black pepper
- 1 cup uncooked quinoa
- 2 cups water
- 4 ounces mixed greens lettuce in season · cheap now
- ⅓ cup honey roasted sliced almonds
- ⅓ cup crumbled goat cheese
- ¼ cup red wine vinegar
- 1 ½ tablespoons dijon mustard
- ½ teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon minced garlic in season · cheap now
- ½ cup olive oil
- 3 tablespoons fresh lemon juice in season · cheap now
Nutrition · per serving
463
Calories
10 g
Protein
32 g
Carbs
34 g
Fat
Nutrition as published by The Recipe Critic. Cost is an estimate from this week’s regional produce & meat prices plus typical pantry costs. Indexed as factual data — the full method and photos live on The Recipe Critic.
Balance your plate
+ Protein✓ Veggie✓ Carb
- Add a protein: grilled chicken or a fried egg, canned chickpeas or black beans, or crispy tofu.
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