- Prep Time
- 4 TO 6Servings
- 2 beets
- 1/2 cup almonds
- 1 tablespoon extra-virgin olive oil
- 1 cup quinoa, rinsed
- 1 bay leaf
- 1 cup water
- 1 teaspoon coarse salt
- 4 cups spinach
- 1 Granny Smith apple, cored and sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup feta cheese
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 1/2 cup extra-virgin olive oil
Preheat oven to 350°F. Wrap beets tightly in aluminum foil. Roast for 1-1 1⁄2 hours or until
easily pierced with knife. Place almonds on baking sheet and roast until lightly golden, approximately 10 minutes. Chop almonds and reserve. When beets are cool, peel and refrigerate until ready to use.
To cook quinoa, in medium pot over medium-high heat, with olive oil toast quinoa lightly. Add bay leaf, water, salt and bring to boil. Reduce heat to medium-low and cover. Cook for 10 minutes. Remove from heat and rest, covered, for 10 minutes. Spread on baking sheet to cool and remove bay leaf. Once completely cooled can be refrigerated for 1-2 days.
For vinaigrette combine all ingredients in small jar. Shake well.
To assemble salad, slice beets. On large platter arrange spinach, quinoa, beets, apple, onion, feta and almonds. Drizzle with vinaigrette. Serves 8-10.