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Beet & Quinoa Salad

This healthy and delicious salad is quick and easy to make during the busy summer season! Featuring beets, quinoa, and fresh arugula, it's sure to be a crowd pleaser. 

Makes 4 portions


  • 24oz golden quinoa, cooked
  • 16 oz beets, roasted, diced to ½ inch cubes
  • 1 ½ cups canola oil
  • ½ cup Sherry vinegar
  • ½ tablespoon paprika
  • 2oz shallots, finely minced
  • 1oz chives
  • 2 cups baby arugula

For vinaigrette:

In a bowl, combine canola oil, vinegar, paprika, and ½ oz shallots.

Whisk vigorously until oil and vinegar come together or emulsify

Season with salt and pepper. Set aside.

For Salad:

In a bowl, combine quinoa, beets, shallots, chives, and add vinaigrette as needed. Season with salt and pepper and toss.

Once salad is plated on desired plate or bowl, garnish with fresh arugula.


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