Recipe of the Month: Sweet Beet Power Salad

You can’t beet this.

By: Coach Kati Epps

Ingredients

For Salad 1 cup beetroot, diced

4 cups arugula ½ cup quinoa, dry

1 cup water

1 oz Purple Haze goat cheese ¼ cup walnut pieces

1 medium peach, sliced

For the Salad Dressing:

1 TBSP olive oil

½ TBSP balsamic vinegar

¼ tsp salt

1⁄8 tsp pepper

Prep

1. If using fresh beetroot, make sure to clean the beetroot skin and remove greens and stems. Place in a parchment bag on a foil covered baking sheet. Roast in the oven at 400 degrees for 45-60 minutes or until the skin is easily removed by wiping with a paper towel. Dice into bite size pieces and chill.

2. Place ½ cup dry quinoa in a small saucepan with 1 cup water and prepare according to directions on the package. Remove from pan, fluff with a fork and set aside.

3. For dressing: Combine olive oil, balsamic vinegar, salt and pepper into a mason jar. Shake to blend.

4. Make 2 salads by layering arugula, quinoa, goat cheese, walnut pieces and peach slices. Drizzle with dressing and serve!

Courtesy of Epps.

Serves: 2 | 382 Calories per serving