I love rooted roasted vegetables in the fall which then leads into enjoying them for the winter. Usually when I make them I tend to use the roasted vegetables as side dishes, as a staple, I tend to use carrots, parsnips and brussle sprouts which I think is a pretty good combination. Recently I had a follower, Jim, send me their favorite recipe for roasted vegetables for the winter, it included beets and bok choy. I had never roasted bok choy so I thought this could be an interesting recipe to experiment with and it would allow me to explore something new, I’m glad I did. I do make an amazing beet salad, where the beets are roasted in the oven and I love that recipe so when I had seen that this recipe had beets I thought why not try it.
Because of the quinoa, the salad becomes more of a meal so I love that you can serve the salad as a meal or as a side. I kelp my roasted vegetables separated from the quinoa and the lettuce as there were only 3 of us eating this and I knew leftovers would be better if the roasted vegetables were not mixed in with the quinoa (this is a personal thing as I didn’t want the beets to bleed over to the quinoa).
I cut all the vegetables into the same size, drizzled some oil, salt and pepper and placed it in a 400 degree oven
after about 20 minutes I removed the bok choy and placed it aside, I continued to roast the beets and carrots for an additional 10 minutes
I placed them all in a bowl
I cooked my quinoa according to the package instructions and once cooked I assembled my salad. I placed some arugula in a bowl, added some roasted vegetables, pumpkin seeds and cranberries.
Topped it with some quinoa (sorry about the foggy photo the quinoa was still hot when i placed in on my arugula
used a little salad dressing, tossed it together and served it. I had some goats cheese so I put a little of that on top
For me I loved this salad, the roasted vegetables adds a heartiness and I love grains in my salad so having the quinoa was perfect. Jim did give me a recipe for a raspberry vinaigrette but I did not make a homemade dressing I purchased Newman’s Own Raspberry Lite and it was just fine. I put the leftover quinoa with the roasted vegetables so today I can make the same dish for lunch. This is a great meal or side dish and it is gluten free!
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Ingredients
- 3-4 large Carrots, cut in cubes
- 1 pound Beets, fresh not canned
- 2-3 heads Bok Choy, cut in cubes
- 1 tablespoon Olive Oil
- 1 cup Quinoa, cooked
- 1/4 cup Pumpkin Seeds
- 1/4 cup Cranberries, dried
- Sprinkle of goat cheese
- salt and pepper to taste
- Raspberry Vinaigrette, to taste
- Arugula/Spring Mix Lettuce*
Directions
- Preheat oven to 400 degrees
- Cut the carrots, bok choy and beets into the bite sized pieces (try and keep them all the same size). Coat with olive oil, salt and pepper and bake for 20 minutes. Remove the bok choy and continue to bake the carrots and beets for 8-10 minutes. Set aside.
- Place the lettuce in a bowl, add the roasted vegetables, pumpkin seeds, cranberries and top with quinoa; add the dressing and toss.
- To serve, place a nice portion of the salad on a plate and top with goats cheese.
- * I used arugula and then tried it with a spring mix, I would not use iceberg for this salad