The delicious Honeybell Sweet oranges add a sweet and juicy flavor to this beet and quinoa salad. Topped with parsley, mint and served in a honey balsamic vinaigrette. This salad is fresh, flavorful and full of healthy ingredients.
Beet Orange Salad with Honey Vinaigrette
Author:
Serves: 4
Ingredients
- Salad
- 3 to 4 medium beets
- 2 honeybell sweet oranges
- 5 tablespoons olive oil
- Coarse salt and freshly ground pepper
- 2 teaspoons honey
- 2 tablespoons balsamic vinegar
- ½ cup chopped parsley
- ¼ cup chopped mint leaves
- Quinoa
- 1 teaspoon olive oil
- 1 cup dried quinoa
- ¼ teaspoon sea salt
- 2 cups water
Instructions
- Preheat the oven to 400 degrees. Place the beets on a baking sheet, drizzle with 2 tablespoons of olive oil and sprinkle with a pinch of coarse salt and freshly ground pepper. Cover with aluminum foil and roast for 35-40 minutes, until a knife can pierce through. Set aside to cool.
- Rinse quinoa using a fine mesh strainer. In a medium sauce pan, warm up the olive oil over medium heat. Add 1 cup of quinoa and toast for 1 minute. Slowly stir in the water and sea salt. Bring to a boil. Cover and reduce heat to simmer. Continue to simmer for 15 minutes. After 15 minutes, turn off the heat and let the quinoa rest with the lid on for 5 minutes. Fluff with a fork and set aside to cool.
- Peel the beets and cut into medium size wedges. Place in a serving bowl.
- Peel the honeybell sweet oranges and cut into medium size wedges. Add to the beets in the serving bowl.
- In a medium bowl, mix the honey, balsamic vinegar and 3 tablespoons of olive oil. Add a pinch of coarse salt and freshly ground pepper. Mix well and pour over the beets and oranges.
- Add 1 cup of quinoa, parsley and mint to the beets and oranges. Gently toss together. Add more quinoa if you want a heartier salad.
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