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Vibrant Roasted Beet, Quinoa, and Charred Citrus Salad with Avocado Tahini Dressing
Experience a burst of flavors with our roasted beet, quinoa, and charred citrus salad topped with creamy avocado tahini dressing. Perfect for clean eating!
Welcome to a salad adventure unlike any other. Our Vibrant Roasted Beet, Quinoa, and Charred Citrus Salad is a symphony of flavors and textures that will leave you craving more. Packed with nutrient-dense ingredients, this big beautiful salad is not only a feast for the eyes but also for your body. Roasted beets provide a sweet earthiness, while quinoa adds a protein-rich bite, and charred citrus offers a uniquely tangy twist. All of this goodness is beautifully enveloped in a creamy avocado tahini dressing, bringing the perfect balance of creaminess and zest.
This salad is designed to be a wholesome meal on its own. It's full of antioxidants from the beets, healthy fats from the avocado, and fiber from the quinoa, making it a nutritional powerhouse. The inclusion of charred citrus not only elevates the flavor profile but also boosts your Vitamin C intake, essential for a strong immune system. Whether you're looking to impress guests or simply nourish yourself with something extraordinary, this salad is your go-to option.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
480 kcal
per serving
Cuisine
Mediterranean
Experience a burst of flavors with our roasted beet, quinoa, and charred citrus salad topped with creamy avocado tahini dressing. Perfect for clean eating!
Ingredients
- • medium beets: 4, peeled and cubed
- • olive oil: 2 tablespoons
- • quinoa: 1 cup, rinsed
- • water: 2 cups
- • orange: 1, cut into thick slices
- • pink grapefruit: 1, cut into thick slices
- • avocado: 1, ripe
- • tahini: 2 tablespoons
- • lemon juice: 2 tablespoons
- • garlic clove: 1, minced
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • baby arugula: 2 cups
- • walnuts: 1/2 cup, toasted
- • pomegranate seeds: 1/2 cup
Instructions
- 1 Preheat your oven to 400°F (200°C). Toss the cubed beets with 1 tablespoon of olive oil and a pinch of salt, then spread them on a baking sheet lined with parchment paper. Roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
- 2 While the beets are roasting, prepare the quinoa. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Set aside to cool.
- 3 Heat a grill pan over medium-high heat. Lightly brush the orange and grapefruit slices with olive oil. Grill the citrus slices for about 2 minutes on each side until they are slightly charred, then set them aside to cool.
- 4 For the dressing, scoop the avocado flesh into a blender. Add tahini, lemon juice, minced garlic, 1 tablespoon of olive oil, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
- 5 To assemble the salad, spread a bed of baby arugula on a large platter. Arrange the roasted beets, cooked quinoa, and charred citrus slices on top. Drizzle with the avocado tahini dressing.
- 6 Finish by sprinkling the salad with toasted walnuts and pomegranate seeds for added crunch and a pop of color. Serve immediately, and enjoy the vibrant flavors.
Serving Suggestions
- • This vibrant salad pairs beautifully with a simple grilled chicken breast or a piece of seared salmon for added protein. For a refreshing contrast, serve it alongside a chilled cucumber and mint-infused water or a sparkling elderflower drink. Garnish with fresh mint leaves or microgreens for a touch of elegance and an extra layer of flavor. To transform this salad into a delightful brunch centerpiece, serve it with whole-grain bread and a selection of soft cheeses. Alternatively, enjoy it as a light dinner with a side of roasted sweet potato wedges.
Storage Tips
To maintain the freshness of this salad, store the components separately in airtight containers. The roasted beets and quinoa can be refrigerated for up to 3 days. The avocado tahini dressing should be stored in a sealed jar and consumed within 2 days to prevent oxidation. Reassemble the salad just before serving to enjoy the optimal texture and flavor. If you're preparing this salad ahead of time, leave the walnuts and pomegranate seeds out until serving to ensure they remain crisp.
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