This easy lemon vinaigrette beet salad is simple, healthy, and delicious. It’s tossed in a homemade lemon vinaigrette dressing and features roasted red and golden beets, avocado, quinoa, and pomegranate seeds!
5-6 Stalks Organic Kale
1 C Cooked Quinoa
1/2 Red Onion
2 Red Beets
2 Golden Beets
1/2 C Pistachios
2 Tbsp Hemp Seeds
+ Preheat the oven to 400 degrees
+ Wash beets with cold water then cut tops and bottoms off.
+ Place the beets on a baking sheet and drizzle with olive oil. Bake in the oven for 30-40 minutes, or until they can be pierced with a fork. Allow them to cool before adding to the salad.
+ Add chopped kale and all other salad ingredients into a large bowl.
Lemon Vinaigrette Dressing
1/4 C Olive Oil
1/3 C Lemon Juice
2 Cloves Garlic Minced
1 Tsp Maple Syrup
+ To prepare the dressing, add all ingredients into a glass jar and shake.
+ Toss the lemon vinaigrette immediately into salad, covering evenly, or store dressing in the fridge until ready to use.