Lately I have a thing for beetroots. Maybe because I’m missing the Fall season in Europe at the moment. Or maybe I just want to get to know mister Beet Root a little bit better, as I haven’t include him often in my culinary repertoire. It’s an interesting mysterious vegetable to me. You have to learn to appreciate this little gem. The taste, texture and endless possibilities are everything but mundane. This recipe is a typical salad eaten in the West and not so much in Asia. With other words, I haven’t seen this combination of salad ever down here in Jakarta.  It’s a health bomb, combining fluffy quinoa with the hearty roasted beetroots, crunchy kale and the goat cheese crumbles gives it a nice punch. You can also use feta cheese if you are running out of goat cheese, or simply dislike goat cheese and are looking for a replacement. It’s just a classic combination; goat cheese, thyme, honey and some nuts. In my case I use pistachios over the classic walnuts. Either way, they taste amazing. So go ahead and try this classic salad with a twist.

honey roasted beet quinoa saladhoney roasted beet quinoa salad

Honey Roasted Beet Root Quinoa Salad

  • 2 medium beet roots
  • 4 stalks of kale
  • 1 cup of mixed quinoa
  • 1-2 tablespoon crumbled goat cheese
  • 2 tablespoon of organic honey or maple syrup
  • 2 teaspoon of dried thyme
  • 1/4 cup roasted pistachios
  • pepper and sea salt to taste
  • 1/2 lime juice and zest
  • 1 tablespoon virgin olive oil

honey roasted beet quinoa salad