Appetizers / Soups / Salads

Roasted Beet and Quinoa Salad with Goat Cheese and Fennel is for Salad.

Roasted Beet and Quinoa Salad with Goat Cheese and Fennel takes several minutes to prepare.

Roasted Beet and Quinoa Salad with Goat Cheese and Fennel takes several minutes to cook.

Roasted Beet and Quinoa Salad with Goat Cheese and Fennel makes 6 servings.

The ingredients for Roasted Beet and Quinoa Salad with Goat Cheese and Fennel are:

6 beet (2" dia) Beets, fresh
5 tbsp Crisco Pure Vegetable Oil
1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
1 dash Salt
1 dash Pepper, black
3 tbsp (C) Vinegar, Red Wine (Gr Value)
1 serving Green Onion (fresh-1 stalk)
1 tbsp Tarragon, ground
1 bulb Fennel
4 oz Goat Cheese, Soft

Here is how you make Roasted Beet and Quinoa Salad with Goat Cheese and Fennel:

Rub beets with 2 tbs of oil and toss with salt and pepper. Roast at 400 F for 1 hour.Combine vinigar and remaining oil with terrigon and whisk.Cook Quinoa according to recipe.Slice fennel thin and toss with greens. Toss with 1/2 of the dressing mix.Top with cook Quinoa, then beets. Poor rest of dressing over and crumble goat cheese on top.Serving Size: I servingNumber of Servings: 6Recipe submitted by SparkPeople user NATIXII.

The nutritional information for Roasted Beet and Quinoa Salad with Goat Cheese and Fennel is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 315.6

• Total Fat: 17.8 g
• Cholesterol: 8.7 mg
• Sodium: 180.8 mg
• Total Carbs: 32.1 g
• Dietary Fiber: 5.7 g
• Protein: 9.5 g