This vegan salad uses roasted beet, quinoa, arugula, walnuts, apple, and maple vinaigrette. It serves two and makes a useful year-round lunch that you can prep ahead.
Ingredients
FOR THE SALAD
- 1 beet diced (see Recipe Note)
- 1 tbsp (15 ml) olive oil
- 1 cup (186 g) uncooked quinoa
- 2 cups (480 ml) no-salt-added vegetable stock
- 4 cups (80 g) arugula packed cup (67 g)
- ½ walnut halves
- 1 apple diced (I used PinkLady)
- Salt and pepper to taste
FOR THE VINAIGRETTE
- 2 tbsp (30 ml) maple syrup
- ¼ cup (60 ml) lemon juice, about 1 lemon
- 3 tbsp (45 ml) olive oil
- 1 clove garlic minced
- 1 tbsp (15 ml) Dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- In a medium bowl, toss the beet pieces in olive oil and spread them on the baking sheet. Roast them for 25 to 30 minutes, or until fork tender. Meanwhile, cook the quinoa in the vegetable stock as per package instructions.
- Once the beet pieces are cooked, combine them with the quinoa, arugula, walnuts, apple, salt and pepper together in a large bowl.
- In a separate bowl, whisk the maple syrup, lemon juice, olive oil, garlic, Dijon mustard, salt and pepper together for the maple vinaigrette. Toss the salad with the maple vinaigrette.
- Refrigerate any leftovers in an airtight container for up to 3 days.
RECIPE NOTE:
I didn’t bother peeling the beet in this recipe—I just washed it really well. If you choose to peel your beet, I recommend you do this under cool running water and make sure you're wearing an apron!