This gluten-free and vegetarian salad is not only protein and veggie packed, nutritious, flavorful, and perfectly crunchy, it’s beautiful and a great addition to your springtime table.
Parmesan, Red Quinoa & Golden Beet Salad
Making salads is an art form that I truly enjoy. I love crafting a beautiful and healthy salad. There are certain salads that are meant to enjoy as hearty meals (like a Cobb salad or a Taco salad), but then there are just those salads that are served as sides to the main course or served before the main course. This salad is one of the latter – a side or starter.
It’s gorgeous, crunchy, protein, and flavor packed. This salad has spiralized golden beets (spiralized on Blade A with the Inspiralizer to make chip slices), white beans and fluffy quinoa for protein, Parmesan cheese for saltiness and more protein, and then of course, a simple vinaigrette to bring out the flavors in everything.
I could enjoy this salad as a light lunch or as an entree salad, maybe with some extra quinoa and white beans tossed in there and a side of crusty toasted multigrain bread.
Golden beets are in season as the spring approaches and if you find them at the farmer’s market or in your CSA box, I hope you give this salad a try!
Nutritional Information & Recipe