Description
A vibrant and nutritious salad featuring tender oven-roasted beets, fluffy white quinoa, fresh baby spinach, and crunchy crispy vegan candied pecans, all tossed in a light and tangy champagne vinaigrette. Perfect as a wholesome lunch or a colorful side dish, this salad combines earthy flavors and satisfying textures for a refreshing, wholesome meal.
Ingredients
Salad
- 1 batch simple oven roasted beets (about 3 medium beets, peeled and roasted)
- 3/4 cup dry white quinoa
- 5 ounces baby spinach (150g)
- 1 cup crispy baked vegan candied pecans
Dressing
- 1/2 cup simple champagne vinaigrette (120ml; adjust more to taste)
Instructions
- Prepare the quinoa: Rinse the quinoa thoroughly in a fine sieve under cold running water for about one minute to remove its natural coating that can be bitter. Transfer the rinsed quinoa to a medium-sized pot and add 1 1/3 cups of water. Bring the water to a boil over medium-high heat, then reduce heat to low and let it simmer gently for 15 minutes or until all the water is absorbed. Remove from heat, fluff the quinoa gently with a fork, cover it, and allow it to rest for 15 minutes to cool slightly.
- Prepare the beets: While the quinoa is cooking, peel (if not already peeled) and cut the oven-roasted beets into bite-sized pieces. Roasting the beets beforehand intensifies their natural sweetness and softens their texture, making them perfect for salads.
- Assemble the salad: In a very large mixing bowl, combine the cooled quinoa, roasted beet pieces, fresh baby spinach leaves, and crispy baked vegan candied pecans. Pour the simple champagne vinaigrette evenly over the ingredients, and gently toss the salad to coat all components thoroughly with the dressing.
- Season and serve: Taste the salad and adjust seasoning by adding salt and freshly ground black pepper to preference. Serve immediately for the best texture, or store the salad in an airtight container in the refrigerator for up to 3 days to enjoy later.
Notes
- To make simple oven roasted beets, wash and wrap whole beets in foil, roast in a 400°F (204°C) oven for about 45-60 minutes until tender.
- For crispy baked vegan candied pecans, toss pecans in maple syrup or agave and a pinch of salt, then bake at 325°F (163°C) for about 15-20 minutes until crisp and caramelized.
- The champagne vinaigrette can be substituted with any light vinaigrette of your choice.
- This salad is best served fresh but can be refrigerated for up to 3 days; the texture of the greens may soften upon prolonged storage.
- Quinoa should be rinsed to remove saponins, which can impart a bitter taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
