lemon miso 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.
Servings: 4
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).
Notes
I like to scatter the beets on top of the mixed salad so their color doesn't bleed throughout the salad.