featured image

A refreshing winter salad of roasted beets, oranges and quinoa by Dora Stone.


I realize not everyone likes beets, but this salad might just change your mind. The sweetness of the oranges and the acidity of the balsamic vinegar really balances out the earthiness of the beets.  Plus, did you know quinoa is a complete protein? That’s right, no meat necessary. This would be a good salad for lunch or a starter for dinner.

What are some of your favorite beet recipes?

dora beet salad

Roasted Beet, Blood Orange & Quinoa Salad

Yield: 2-3 servings

Time:  15 min,


Quinoa, cooked 3 cups
Roasted beets, cut into small dice 2 ea. (Medium)
Blood orange, cut into segments 3 ea.
Pumpkin seeds, toasted 1 ½ tbsp.
Balsamic Vinaigrette To taste
Salt, kosher To taste
Black Pepper, ground To taste



  1. In a large bowl combine quinoa, beets, and pumpkin seeds.
  2. Add the desired amount of dressing and season to taste.

Balsamic-Honey Vinaigrette

Yield: 1 ½ cups

Time: 10 min


Balsamic Vinegar ½ cup
Mustard, Dijon 1/8 tsp.
Garlic, cloves 2 ea.
Oil, grapeseed ¾ cup
Water, room temperature 3 tbsp.
Honey ¾ tsp.
Salt, kosher To taste
Black Pepper, ground To taste



  1. Place vinegar, garlic clove, and mustard in a blender and blend on high until smooth.
  2. Through the top of the blender, gradually pour in the oil, while running the blender on low/medium. The mixture will thicken as the oil is blended in.
  3. After all of the oil has been added, pour in 3 tbsp. of water, and honey.
  4.  Season to taste and serve.

This recipe originally appeared at Dora’s Table.

Copyright 2014 Dora Stone