Saladscountryliving
Artichoke, Beet, and Quinoa Salad
This grain salad is full of protein and heart healthy vegetables.
👥 4 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min👤 Christopher Michel📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●baking sheet
- ●whisk
📝 Preparation Steps
1
Preheat oven to 475°F. Juice lemons into a bowl of water; add rinds to bowl. Working one at a time, trim 1/3 off top of artichoke. Trim stem and remove thick outer leaves, leaving just the tender inner leaves attached; transfer to lemon water. Repeat with remaining artichokes.
2
Pat artichokes dry. Toss together artichokes, beets, and 2 tablespoons oil on a large rimmed baking sheet. Season with salt and pepper. Roast until vegetables are tender and starting to brown, 25 to ⏱️ 30 minutes. Cool completely.
beets, peeled and chopped2
3
Whisk together tarragon, 1 tablespoon mint, remaining 3 tablespoons lemon juice, and remaining 2 tablespoons oil in a bowl. Season with salt and pepper.
4
Arrange quinoa on a large platter or in a serving bowl. Top with roasted vegetables, goat cheese, cashews, and remaining 2 tablespoons mint. Drizzle with dressing.
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