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
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.
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.