Strawberry + Pickled Beet Salad w/ White Balsamic Dressing
Just in time for summer BBQs, this Strawberry + Pickled Beet Salad with White Balsamic Dressing is an easy, healthy side dish. Garnished with feta, avocado, crispy quinoa and a tangy vinaigrette, this gluten-free and vegetarian arugula salad is a summertime classic!
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes
Servings: 4 Calories 235 kcal
INGREDIENTS FOR THE DRESSING
2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1 tablespoon organic extra-virgin olive oil
2 tablespoons organic basil (fresh), chopped
salt and pepper, to taste
INGREDIENTS FOR THE SALAD
1/4 cup toasted quinoa
2 cups organic baby arugula
1-pint strawberries, quartered
1 6.5-ounce package Love Beets Organic Mild Vinegar Beets
(roughly 5 cooked beets, pickled), quartered
1 avocado, diced
1/4 cup organic crumbled feta
DIRECTIONS
In a medium pot, combine quinoa with 1/3 cup water. Bring to a boil, cover and simmer for 15 minutes. Once quinoa is fully cooked, spread out on a baking sheet in an even layer. Adjust oven rack to upper third (about 6-8 inches away from the top) and preheat broiler. Roast quinoa for 7-8 minutes, stirring halfway through. Be sure to check frequently as you don't want the quinoa to burn, just to get crispy and crunchy. Set aside to cool.
Meanwhile, make the salad dressing by combining all of the ingredients in a small glass bowl and whisking with a fork to combine. Season with salt and pepper to taste.