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Beet and Whole Grain Salad with Arugula and Pistachios

There’s so much to love in this nutritious and delicious recipe, including beets, goat cheese, pistachios, organic quinoa, and brown rice. It’s a great way to start a meal—or enjoy it whenever you’re in the mood for an incredible salad.

15 m
Prep Time
40 m
Total Time
6
Servings
INGREDIENTS
  • 4 medium beets, peeled and cut into eighths
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Vinaigrette (recipe below)
  • 1 package SEEDS OF CHANGE®
  • 3 cups lightly packed arugula
  • 1/4 cup pistachios
  • 1/4 cup crumbled goat cheese


Vinaigrette
  • 1 1/2 tablespoons balsamic vinegar
  • 2 tablespoons walnut oil
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon finely chopped shallots
  • 1/8 teaspoon salt
  • Pinch freshly ground black pepper
DIRECTIONS
  1. Heat oven to 400°F.

  2. While oven is heating up, prepare beets by peeling and cutting into eighths.

  3. On large baking sheet, toss beets with oil, salt and pepper.

  4. Roast 30 to 40 minutes, stirring twice during roasting, until beets are tender.

  5. Cool slightly.

  6. Meanwhile, whisk together all Vinaigrette ingredients.

  7. Empty contents of SEEDS OF CHANGE® Quinoa and Brown Rice in large bowl, breaking apart any large pieces.

  8. Add roasted beets, arugula, pistachios and goat cheese; toss with Vinaigrette. Serve immediately.

  9. Tip: Substitute baby spinach or mixed spring greens for the arugula.

NUTRITIONAL INFORMATION
Calories
220
Total Fat
12g / 18%
Saturated Fat
2.5g / 13%
Trans Fat
0g
Sodium
350mg / 15%
Carbohydrates
23g / 8%
Dietary Fiber
4g / 16%
Sugars
5g
Protein
6g