Roasted Golden Beetroot, Quinoa + Kale Salad

There’s always something exciting at the Farmers’ Market. One of the things I’m loving from the market at the moment are the golden beetroots. I’ve had golden beetroot-based dish in a restaurant, but I’ve never used them in my dishes before. Golden beetroots are easy to prepare and won’t bleed like red beetroots (another reason why I don’t use red beetroot that much). The leafy greens atop the beetroot are equally as valuable. They are a fabulous addition to a salad and are an ideal green for juicing.

With the market being open, we’ve been making a lot of salads lately and one of our favorites is Roasted Golden Beetroot, Quinoa + Kale with Zesty Tahini Dressing (vegan, gluten-free, soy-free), carrots and crushed hazelnuts. It’s hearty, earthy and wholly nourishing. In addition, the dressing is versatile use for wraps, any cold dishes or salads. This is a recipe you won’t regret trying, it’s fresh and filling and easily adaptable based on the seasonal produce available at your local market.

Roasted Golden Beetroot, Quinoa + Kale Salad

Don’t have golden beetroot at your local market? Try other root vegetables such as rainbow carrots, red beetroot, turnips, rutabagas or even parsnips. Roasting beetroot is a very simple procedure that deepens their flavor. Wrap individual beetroot in foil, roast for 45 minutes to an hour at 400 degrees F until tender. Roasting time may vary depending on the size of golden beetroot.

Roasted Golden Beetroot, Quinoa + Kale Salad

Roasted Golden Beetroot, Quinoa + Kale Salad

Yield: 4 to 6 servings


1 large bunch black or curly kale (about 3/4 pound), rinsed, stems and thick ribs removed and leaves ripped
4-6 small golden beetroots in skin, well washed and leafy greens removed (about 1¼ pounds with greens)
2 medium or 1 large organic carrot (about 5 ounces) cut into 2-inch-long julienne or shredded (matchsticks)
¼ cup crushed or chopped raw or roasted hazelnuts
For the Quinoa (makes 3 cups):
1 cup dry quinoa, rinsed and drained
1½ cups vegetable stock, homemade or store-bought
1 tablespoon olive oil
For the Zesty Tahini Dressing:
½ cup tahini
¼ cup freshly squeezed lemon juice, more to taste
2 tablespoons extra-virgin olive oil
1 tablespoon garlic, crushed and minced or 3/4 teaspoon garlic powder
½ teaspoon sea salt
1 tablespoon fresh dill or herbs, finely chopped (optional)
¼ - ½ cup vegetable stock, homemade or store-bought (depending on how thick you like the sauce)


Make the Zesty Tahini Dressing:

Combine all ingredients except for the stock in a mixing small bowl. Gradually add stock to the dressing until the desired thickness is attained and whisk until smooth. Cover and refrigerate until chilled, at least 1 hour. Please note, the sauce will thicken as it cools, add a splash of warm water and stir if desired.

Roast the beetroot. Preheat the oven to 400°F. Wrap individual beetroot in foil and seal tightly, roast for 45 minutes to an hour until tender or a fork easily pierces the beetroot. Meanwhile, cook the quinoa. Heat the oil over medium-high heat in a medium saucepan, cook the drained quinoa for about 1 minute, stirring often until water evaporates. Add stock, bring to a boil, cover, then reduce heat slightly and simmer for 18 to 20 minutes, until the quinoa is tender. Remove from the heat, allow to cool for 5 minutes. Transfer to the bowl. Remove the beetroot from the oven and allow to cool. Trim the ends off, peel off skin and cut beetroots into ½-inch cubes.

In a large bowl, toss together beetroots, quinoa, kale, carrots. Toss with the dressing and chopped hazelnuts. Transfer to individual bowls and serve.


Advance preparation: Zesty Tahini Dressing can be prepared up to a day and keeps well for a week in the refrigerator. Roasted beetroot and cooked quinoa will keep for 3 to 4 days in the refrigerator. The salad is best served the day it’s made, but can keep in the refrigerator for several hours.

Roasted Golden Beetroot, Quinoa + Kale Salad

What are your favorite beetroot recipes? Have you tried golden beetroot?

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