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.
Prep Time: 15 minutes Total Time: 40 minutes
Servings: 6.
Directions
1. Heat oven to 400°F. On large baking sheet, toss beets with oil, salt and pepper.
2. Roast 30 to 40 minutes, stirring twice during roasting, until beets are tender. Cool slightly.
3. Meanwhile, whisk together all Vinaigrette ingredients.
4. Empty contents of Seeds of Change Quinoa and Brown Rice in large bowl, breaking apart any large pieces.
5. Add roasted beets, arugula, pistachios, and goat cheese; toss with Vinaigrette. Serve immediately.
Tip: Substitute baby spinach or mixed spring greens for the arugula.