Best with Organic Mild Vinegar Beets

Beet-Stained Quinoa Salad Jars w/ Organic Mild Vinegar Beets

Prep Time: 40 min // Cook Time: 22 min Servings: 4

What to do

  1. Make the Dressing: In a mini food processor, combine all the ingredients for the dressing and pulse until smooth, but slightly chunky. Set aside.
  2. For the Quinoa: In a blender combine ½ of the beets from 1 package of the mild vinegar beets with 1 tablespoon of olive oil and blend on high until very smooth. (May add 1-2 tablespoons of water to get the mixture to process smoothly, if needed.) Using a spatula, transfer to a mixing bowl and fold in the cooked quinoa. Mix the quinoa with the pureed beets until the quinoa is stained bright pink. Season with salt and set aside.
  3. Make the Soft-Boiled Eggs: Bring a pot of water to a rolling boil. Slowly lower in the eggs and immediately set a timer for 6 ½ minutes. Prepare an ice bath for the eggs. As soon as the timer goes off, transfer the eggs to the ice bath. Allow them to cool for at least 3 minutes before carefully peeling. Slice in half just before serving.
  4. Create the Salads: Layer arugula into the bottom of four 16 oz glass jars. Add the shredded carrots, halved tomatoes, cucumber ribbons, and spoon over a layer of the quinoa into each jar. Top with the remaining whole mild vinegar beets, slices of watermelon radish, pistachios, and watercress leaves or even more arugula. Add half a soft-boiled egg to the top of each jar and snap a picture! 🙂
  5. Serve: Drop each jar into a bowl and toss to coat with some of the dressing.

*Salad jars keep well covered in the jar for up to 4 days, sans dressing.

What you’ll Need

Dressing

½ cup yellow cherry tomatoes

2 cups fresh basil leaves

2 tbsp white or red onion, chopped

1 tbsp red wine vinegar

½ cup extra-virgin olive oil

½ tsp honey

½ tsp sea salt

½ tsp freshly ground black pepper

Salad

2 (6.5oz) packages Love Beets Organic Mild Vinegar Beets

1 tbsp extra-virgin olive oil

2 ½ cups cooked quinoa

¼ tsp sea salt

2 eggs

6 cups arugula

3 carrots, shredded

1 ½ cups yellow cherry tomatoes, halved

1 cucumber, thinly sliced into ribbons

½ watermelon radish, thinly sliced into wedges

¼ cup pistachios, chopped

1 bunch watercress leaves