Pickled Beet Salad
Nothing beats pickled beets! I love beets and when they are pickled something special happens and they become this sweet and tangy treat. My favourite way to enjoy pickled beets is in a salad mixed with lots of delicious veggies and a yummy salad dressing.
Why I love beets
Beets get their vibrant colour from phytonutrients called betalains that help your liver remove toxins from your body. Their colour also makes them high in antioxidants that are not usually found in other fruits and vegetables. Antioxidants fight oxidative damage that can cause you to look older than you actually are.
Beets contain anti-inflammatory compounds that have been studied within the context of heart disease. They are high in folate, the B vitamin that is very important in the prevention of birth defects and it boosts your energy levels. Beets are such a nutrition powerhouse! You can make your own pickled beets or buy them already pickled at your farmer's market or grocery store.
Super charge your salad with quinoa
To make this vegan salad filling enough to be a meal, I added quinoa. Quinoa was a staple food for the Incas and Aztecs warriors thousands of years ago. It is so popular in the health and wellness world now that it has become a staple in many people's homes.
Quinoa is a complete protein which means that it contains all nine essential amino acids, making it a great protein source for vegetarians and vegans. Quinoa is a concentrated source of dietary iron which is important in energy production, metabolism, and oxygen transport. It also contains relaxing magnesium, bone-boosting manganese and cholesterol-lowering fibre.
Pickled Beet Quinoa Salad Recipe
- 1 Tbsp avocado oil
- 1 onion, diced
- 2 cups water
- 1 cup uncooked quinoa
- 1.5 cups pickled beets, diced
- 2 cups spinach, torn
- 2 Tbsp sesame oil
- 1/3 cup olive oil
- ¼ cup balsamic vinegar
- 1 Tbsp honey
- Salt and pepper to taste
- ½ walnuts, chopped
- ½ almonds, sliced
- ¼ cup sesame seeds
- Place avocado oil in a frying pan and heat to medium low. Add the onions and cook until they caramelize, roughly 15 minutes. Set aside to cool once they are cooked.
- Place quinoa and water in a pot and bring to a boil. Lower the heat and simmer for 10 minutes covered. Remove to the heat and let it sit for 5 minutes covered before fluffing with a fork.
- To make the dressing, whisk together sesame oil, olive oil, balsamic vinegar, honey, salt and pepper.
- In a large bowl toss together the cooled quinoa and onions, pickled beets, spinach, and the dressing. Top with walnuts, almonds, and sesame seeds and enjoy.