This salad is perfect for a side dish with some roasted tofu or baked chicken. It’s light and vibrant with its pink color from the beets. It is both quick and easy to cook up and store making it an ideal meal prep recipe for lunches for the week.
3 medium beets, peeled and chopped
3 Tbs plus 1 tsp red wine vinegar, divided
¼ cup plus 2 tsp avocado oil, divided
salt and pepper
1 cup quinoa, rinsed
2 cups kale
1-15oz black beans
¼ cup diced herbs (basil, chives, and or cilantro work great)
¼ cup crumbled goat cheese
1 shallot, diced
1 tsp dijon mustard
- Preheat oven to 400F. In a medium bowl, toss beets, 1 teaspoon vinegar, 2 teaspoons oil, and a pinch of salt. Pour beets onto baking sheet and roast for 20 minutes, stirring halfway.
- Cook the quinoa in a medium pot according to package. Drain out any extra water and scoop quinoa into a medium bowl. Mix in kale, beans, cheese, herbs, and cooked beets.
- In a small bowl whisk together shallot, dijon mustard, remaining 3 tablespoons vinegar, and ¼ cup oil. Mix dressing into salad until well coated.
Nutritional Facts: per serving
408 cal; 20g total fat (3g sat fat); 46g carb; 536mg sod; 15g fiber; 14g protein; 6g sugars