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BEET AND CARROT QUINOA SALAD WITH AVOCADO AND BURRATA


  • Author: Imili Johnson
  • Total Time: 1 hour

Ingredients

Scale

For the Salad:

  • 1 cup quinoa, cooked
  • 2 red beets, peeled and roasted
  • 2 golden beets, peeled and roasted
  • 4 carrots, halved and roasted
  • 1 avocado, sliced
  • 1 ball of burrata cheese
  • Olive oil, for drizzling
  • Salt, to taste

For the Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and pepper, to taste

Instructions

Preparation:

Step 1: Prepare the Quinoa

Begin by cooking the quinoa. Rinse it thoroughly under cold water to remove any bitterness. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring it to a boil over medium heat, then reduce the heat, cover, and let it simmer for about 15 minutes, or until the water is absorbed. Once cooked, fluff the quinoa with a fork and set it aside to cool.

Step 2: Roast the Beets and Carrots

Preheat your oven to 400°F (200°C). Peel the red and golden beets and halve the carrots lengthwise. Toss the beets and carrots in olive oil, sprinkle with salt, and place them on a baking sheet in a single layer. Roast the vegetables for about 30-40 minutes, turning them halfway through, until they are tender and slightly caramelized. The beets will become sweet and soft, while the carrots will have a delicious natural sweetness.

Step 3: Make the Dressing

In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, and 1 minced garlic clove. Season the dressing with salt and pepper to taste. This lemony Dijon dressing will provide a tangy balance to the richness of the burrata and avocado.

Step 4: Assemble the Salad

Once the vegetables are roasted and slightly cooled, it’s time to assemble the salad. Spread the cooked quinoa on the bottom of a large serving platter. Arrange the roasted red and golden beets, as well as the halved carrots, over the quinoa. Drizzle a bit of olive oil and season with salt to enhance the flavors.

Step 5: Add the Avocado and Burrata

Slice the avocado and place it delicately over the salad. Break the ball of burrata into smaller pieces and arrange them throughout the dish. The burrata will add a luxurious creaminess to each bite, pairing perfectly with the tender avocado and roasted vegetables.

Step 6: Dress the Salad

Drizzle the prepared lemon-Dijon dressing over the entire salad. Make sure to coat the quinoa and roasted vegetables generously to ensure that every bite is flavorful. Give the salad a gentle toss, being careful not to break apart the burrata too much.

Notes

When roasting the beets and carrots, make sure to cut the vegetables into uniform sizes to ensure even cooking. Golden and red beets can stain your hands, so you may want to wear gloves when peeling and cutting them. Also, roasting the vegetables separately is a good idea as the red beets may bleed color onto the golden ones and the carrots, which could affect the presentation.

  • Prep Time: 20 minut
  • Cook Time: 40 minutes

Nutrition

  • Calories: 480 kcal
  • Sodium: 320 mg
  • Protein: 14 g