Roasted Beets and Quinoa Salad with Blue Cheese and Roasted Pecans








My sister and I love Panera's Roasted Beets, Quinoa and Citrus Salad ~ it's both hardy and healthy.  This simplified version is good too ~ and a lot less expensive! It makes 4 full size salads and the cost for ingredients is less than one salad at Panera ($9 per salad ;o)

Serves 4 (as main entrees)

Ingredients:
  • 1/2 cup dry tri-color quinoa (or any kind)
  • 4 beets, cleaned and peeled
  • 8 cups Kale, roughly chopped
  • 1 cup Radicchio, roughly chopped
  • 1 small red onion, thinly sliced
  • 1/4 cup blue cheese
  • 1/4 cup pecan halves, toasted
  • 1 mandarin orange, peeled and split into segments, optional
  • Salt and pepper to taste
  • Apple Cider Vinegar and Shallot Vinaigrette (see recipe below) ~ or substitute any light vinaigrette dressing
Directions:
  • Preheat oven to 425 degrees. Line large baking sheet with aluminum foil. Spray lightly with cooking oil.
  • Roast Beets: Dice beets into 1/2 inch pieces. Place beets in a medium bowl and add olive oil; toss until well coated. Transfer beets to the prepared baking sheet; sprinkle with salt and pepper. Place baking sheet in preheated oven, and cook for 30 minutes or until tender.
  • Prepare Quinoa: Rinse and drain quinoa. Cook quinoa, per package instructions (or in a small saucepan, bring 1 cup of water with a sprinkling of salt to a boil; add quinoa and bring back to a boil; cover pan with lid; reduce heat and simmer for 15 minutes allow to sit an additional 5 minutes before removing lid). Fluff the quinoa with a fork; set aside.
  • In a dry skillet, toast pecans over medium-high heat about 5 minutes, or until browned and fragrant, stirring frequently to ensure they don't burn. Set aside. 
  • In a large bowl, toss together kale and radicchio well mixed; add vinaigrette dressing and toss until well coated.
  • Assemble Salad: Place the kale blend evenly among 4 salad bowls. Add about 1/4 cup of quinoa and 1/2 cup of roasted beets to each bowl. Evenly distribute onions, blue cheese, roasted pecans (and mandarin oranges, if desired) among bowls. Lightly season with salt and pepper. And enjoy.
Apple Cider Vinegar and Shallot Vinaigrette Ingredients:
  • 1/4 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 tablespoon cane sugar 
  • 1 garlic clove, minced
  • 1/2 teaspoon salt 
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon salt
Directions:
  • Whisk together all dressing ingredients in a small bowl.

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