beet and quinoa detox salad
Earthy beets, crisp and buttery olives, nutty pepitas, and bright miso lemon dressing deliciously meld together in this irresistible grain salad. It tastes even better if made ahead, great for a potluck or for make-ahead lunches.
clean eating season
Beet and quinoa detox salad is a great January meal to brighten up the dark days, and as a reset following the December holidays. It supports the body’s natural detoxification processes through the liver, kidneys, and digestive systems.
beet and quinoa detox salad ingredients
- beets– majorly supports liver function- see more below
- quinoa– full of fiber to moves along digestion and elimination
- pepitas (pumpkin seeds)- full of antioxidants and fiber
- parsley– promotes kidney function
- olives and olive oil– anti-inflammatory
- miso– improves digestion
- lemon– promotes liver function
beet boosters
botanically beets
Beta vulgaris is part of the Amaranth family, along with chard (a close relative), spinach, amaranth, and quinoa. In addition to the taproot, the leaves are also edible. Young leaves can be eaten raw and more mature leaves can be cooked similarly to spinach.
Beetroots get their bright red color from betalain compounds. In contrast most other red/purple vegetables get their color from anthocyanins (purple cabbage, purple carrots, purple cauliflower, etc).
beet benefits1
Beets contain impressive amounts of key vitamins and minerals, especially folate, manganese, and copper. Beet’s main health benefits come from two classes of compounds: nitrates and betalains.
nitrates
- Our bodies convert dietary nitrates into nitric oxide, which dilates blood vessels and temporarily reduces blood pressure
- Lowered blood pressure allows for more efficient flow of blood, nutrients, and oxygen through the body and to major organs including the liver and brain
- Important in intracellular signaling in brain and nervous system
- Increase cardiovascular and athletic performance- nitrates increase the body’s energy production by improving mitochondria efficiency. Consume beets or beet juice 2-3 hours before training for improved athletic performance.
Betalain
- Anti-inflammatory
- Antioxidant
- Provides detoxification support to liver
- Gives beets their red color
more beet recipes
maple lentil salad with arugula, beets, and goat cheese
lemon miso beet and quinoa detox salad
Ingredients
- 1 c dried quinoa well rinsed
- 1 tsp salt divided
- 1 bunch beets (3 medium beets)
- 1 tbsp extra virgin olive oil
- ½ c Castelvetrano olives pitted
- ½ c parsley
- ½ c roasted unsalted pepitas
lemon miso dressing
- juice from 1 lemon
- 1 tbsp white miso
- ½ c extra virgin olive oil
Instructions
- Preheat oven to 400°F. Peel beets, cut into 1-inch cubes and place on a large sheet pan. Toss with 1 tbsp olive oil and ½ tsp salt. Roast for 20-30 minutes, until tender.
- In medium saucepan combine quinoa, 2 c water, and ½ tsp salt and bring to a boil. Reduce heat to low, cover, and cook 12-15 minutes. Once done, quinoa of drain of any excess water, transfer to large salad bowl, and allow to cool slightly.
- As beets and quinoa cook, prepare remaining salad ingredients and make the dressing. Roughly chop Castelvetrano olives and parsley; set aside. For the dressing, mix miso and lemon juice in a small jar. Add olive oil to jar, cover, and shake until well emulsified.
- Pour ⅔ of lemon miso dressing over cooked quinoa and mix to evenly distribute dressing. Add parsley, olives, and pepitas, and mix well. Scatter beets over salad and drizzle remaining dressing over the salad. It might be a little oily at first, but the quinoa will absorb all the dressing. Can be served immediately or made in advance (serve at room temperature).
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