Diabetic-Friendly Roasted Beet And Quinoa Salad Recipe

About this recipe

A wholesome and satisfying vegetarian dinner salad featuring roasted beets, fluffy quinoa, and a tangy Dijon vinaigrette. Perfect for those seeking a diabetic-friendly meal solution.

Ingredients

• 150 g Spring Onion (Kandychi Path)
• 500 g Beetroot (Beet)
• 100 g Asparagus Bunch
• 200 g Freshcon Cooked Salad Mix
• 100 g Nutoras Cheese Feta With Olive Oil (Block)
• 1 ltr Bertolli Extra Virgin Olive Oil
• 48 x 250 ml Bisleri Packaged Water - Pack Of 48
• 180 g Devavo Dijon Mustard Sauce (Classic French)
• 500 ml Colavita White Wine Vinegar
• 1 kg Puro Healthy Salt (Sendha Namak)
• 75 g On1Y Whole Black Pepper

Instructions

1. 1. Preheat the oven to 400 degrees F. Toss 2 cups of diced beets with 2 tablespoons of olive oil and spread them evenly on a baking sheet. Roast for 35 to 40 minutes, or until tender and caramelized. Remove from the oven and set aside to cool slightly.
2. 2. While the beets are roasting, bring 3 cups of water to a boil in a medium saucepan. Add 2 cups of cooked salad mix, reduce the heat to low, cover, and simmer for about 5 minutes, or until heated through. Fluff with a fork and set aside to cool.
3. 3. In a large mixing bowl, combine the cooked salad mix, roasted beets, 2 cups of halved asparagus, and 1/2 cup of diced feta cheese.
4. 4. To prepare the dressing, whisk together 1/4 cup of Dijon mustard, 2 tablespoons of white wine vinegar, 1/4 cup of finely chopped spring onion, a pinch of salt, and a pinch of pepper in a small bowl. Slowly drizzle in 2 tablespoons of olive oil while whisking continuously until the dressing is emulsified.
5. 5. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Serve immediately or chill slightly before serving for a refreshing dinner option.