Gluten-Free Roasted Beet Salad

Ingredients

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• 1 lb beets, trimmed and scrubbed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cooked quinoa or GF brown rice Shop
• 1 cup protein of choice (grilled chicken, baked tofu, or chickpeas)
• 2 cups mixed greens or spinach
• 2 tbsp gluten-free vinaigrette (e.g., GF tamari-based or olive oil and lemon) Shop
• 1 tbsp fresh lemon juice
• 1 tsp extra virgin olive oil
• 1/4 tsp dijon mustard (ensure GF) Shop

Instructions

1. 1 Preheat your oven to 400°F (200°C). Toss the scrubbed beets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Ensure the beets are coated evenly and then place them in the preheated oven to roast for about 40-50 minutes, or until they are tender when pierced with a fork and their skins are slightly shriveled.
2. 2 While the beets are roasting, prepare your base. Cook the quinoa or GF brown rice according to package instructions, aiming for about 15-20 minutes until tender. Once cooked, fluff with a fork and set aside to cool slightly.
3. 3 Prepare your protein of choice. If using chicken, grill or bake until cooked through. If using tofu, bake or pan-fry until golden brown and firm. If using chickpeas, drain and rinse them well.
4. 4 Once the beets are roasted and tender, allow them to cool for a few minutes until they are comfortable to handle. Carefully peel the beets, which should slip off easily, and then chop them into bite-sized pieces. The beets should feel soft and yield easily to pressure.
5. 5 In a small bowl, whisk together the fresh lemon juice, 1 teaspoon of extra virgin olive oil, and the gluten-free dijon mustard to create the vinaigrette. Taste and adjust seasoning as needed. This dressing should have a bright, tangy aroma.
6. 6 Assemble the salad by layering the mixed greens or spinach in bowls. Top with the cooked quinoa or brown rice, your prepared protein, and the chopped roasted beets. Drizzle generously with the prepared gluten-free vinaigrette and serve immediately.

Nutrition (per serving)

Tips & Notes

• Pierce the largest beet with a knife to judge doneness; it should slide in with no resistance. Small beets finish first, so take them out as they are ready.
• Golden beets taste milder and won't stain the greens or grains. Mix golden and red beets if you want color without everything turning pink.
• Choose a Dijon and vinaigrette labeled gluten-free, and toss the beets in the dressing on their own before adding them to the bowls.

Common questions