Roasted Beet, Chick Pea, Asparagus & Quinoa Salad
PHEW – what a mouthful, but I promise all of those ingredients are necessary to make this dish SING. It’s no surprise I’m in love with beets, you can find them here in this yogurt noodle dish, mac n’ cheese, pizza and more. They’re healthy and they really make every dish they’re in just that much prettier.
Can you resist the color in this? I can’t.
As I was racking my brain for some great Easter themed recipes (because I’m the world’s best “last minute blogger” and this one immediately came to mind. It’s not only fresh, beautiful, healthy and easy – it’s chock full of great seasonal produce to celebrate spring. It’s been officially spring for 2 days and I’ve eaten more asparagus and lemon than I can to admit. Instead of roasting and eating it like candy (or Cher in Clueless), I thought I’d feature it in a fresh side dish.
Easter side dishes never really get the love they should. Everyone is always so focused on the ham, or the roast – leaving just a sad plate of carrots or rolls on the side. See, I’m on the other side. I much prefer sides to mains (unless the main is a prime rib, then all bets are off). So, in honor of sides and spring and all things beauty, this beet dish is getting the spotlight.
Now, if you don’t like beets – there really isn’t any kind of substitute. You could omit them, of course, but I can’t promise it’ll taste (or look) as good. I may be stubborn here, but I want ALL OF YOU to give beets a chance, especially if you’re not sure of them. All musings aside, I’m truly so excited to be home for Easter this year. Well, home in Charleston. I know I owe y’all a big house tour, and don’t work, it’s coming. I’m just thrilled to have a brunch here at home, with my husband, 75 degree weather, this amazing side dish and lots of bubbly!
And pie, But don’t worry – that post is coming tomorrow. And cake on Thursday. And then a main dish just to kick it all off. Y’all, I’m going Easter crazy and you’re here for the ride.
Roasted Beets, Chickpea, Asparagus & Quinoa Salad
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Serves about 4 – 6. Recipe adapted from Gluten-Free Goddess.
Prep time: 15 – 20 minutes
Cook time: About 45 – 60 minutes
Total time: 80 minutes
- 3 cups cooked quinoa
- 2 tablespoons olive oil
- 3 medium beets
- 1/4 cup olive oil
- 1 teaspoon white wine vinegar
- 3 tablespoons orange juice
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 1 cup chickpeas, drained
- 1 bunch asparagus
- Salt and pepper
- 1 cup cherry tomatoes, sliced
- Fresh basil leaves for garnish
- Freshly grated parmesan for garnish
- Preheat oven to 425 degrees F. Carefully rinse the beets and chop of stems. Place in a 9 x 13 baking dish lined with foil and drizzle with 1 tablespoon of olive oil. Roast for about 45 minutes, or until beets are fork tender. Once done, remove skins (carefully, with gloves) and then chop into bite-size pieces.
- Chop and prune the asparagus. Place asparagus in the same baking dish, lined with new foil. Drizzle with one tablespoon of olive oil. Roast for about 15 minutes. Then using tongs, toss and roast another 3 – 5 minutes. Remove and let cool. Once cool, chop into bite-size pieces.
- In a large bowl, carefully mix together the quinoa, beets, asparagus, chickpeas and cherry tomatoes.
- In another bowl, whisk together the olive oil, vinegar, orange juice, honey, soy sauce, salt and pepper. Pour the liquid mixture over the quinoa mixture, and stir to combine.
- Mix the quinoa and vegetables with salt, pepper and top with parmesan cheese. Add chopped basil for garnish.
Nutritional information per serving (about 1/2 cup):
Fat: 21 grams
Fiber: 4.2 grams
Protein: 10.75 grams
Weight Watchers Points: 10
Otherwise, great recipe.