Cold Beet Salad with Pecan Arugula Pesto Vinaigrette
If you love beets, you don't want to miss this flavor packed salad! A vegetarian meal on it's own, or a great side dish. The magic of this salad is in the peppery and vibrant pecan arugula pesto vinaigrette. It's worth the extra 10 minutes to make your own!
Servings: 4
Calories: 301kcal
Ingredients
- 1/2 cup black quinoa uncooked, prepared to package directions
- 6 cups arugula
- 3 beets I used golden and red
- 2 tablespoons parmesan cheese
- 2 tablespoons pecans toasted & chopped
Arugula Pesto Vinaigrette
- 1/3 cup arugula basil pesto
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons lemon juice
Instructions
- Add beets to a saucepot full of water, and bring to a boil over medium to medium high heat.
- Boil beets for 30-60 minutes, depending on size and quantity of beets. The beets are ready when they are easily pierced with a fork.
- Drain the beets, and run them under cool water. Chill, and then remove the skins by pressing on them with your fingers until the skins slip off.
- Layer cooked quinoa, arugula, and beets, and then top with parmesan cheese, pecans, and extra basil, if desired.
- Make vinaigrette by stirring all ingredients together. A store bought pesto will work if you do not have time to make a fresh batch.
- Serve salads with the pesto vinaigrette.
Nutrition
Calories: 301kcal | Carbohydrates: 23g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 291mg | Potassium: 450mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1170IU | Vitamin C: 10.4mg | Calcium: 134mg | Iron: 2.1mg