Parmesan, Red Quinoa & Golden Beet Salad
Prep Time 15 minutes mins
Total Time 15 minutes mins
- For the dressing:
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 1.5 teaspoons fresh thyme leaves
- salt and pepper
- For the salad:
- 2 medium golden beet about 5oz each, peeled
- 5 oz container spring mix greens
- 15 oz can cannellini beans drained and rinsed
- 1 cup cooked red quinoa
- To garnish: shaved Parmesan
Slice the beets halfway through to the middle, careful not to pierce farther than the center. Spiralize on Blade A with light pressure (to create a thinner noodle) and set aside.
In the bottom of a large salad mixing bowl, add all of the ingredients for the dressing and whisk together. Add in the beets and the rest of the ingredients for the salad (except for the Parmesan) and toss well to combine. Divide onto plates or in salad bowls and serve, garnished with Parmesan.