Beet and quinoa salad with orange, goat cheese, and toasted naan

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Beet and quinoa salad with orange, goat cheese, and toasted naan

Soy-Free, Vegetarian, <600 Calories

2 Servings, 470 Calories/Serving

20–35 Minutes

Sweet beets and tangy goat cheese work their magic in this protein-packed quinoa salad brightened with fresh oranges and dressed with a curry powder–infused vinaigrette. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound organic beets
  • ½ cup rainbow quinoa
  • 1 organic orange
  • 1½ teaspoons curry powder
  • 1 or 2 organic celery ribs
  • 4 or 5 sprigs organic fresh mint
  • Sunbasket sweet vinaigrette base (red wine vinegar - maple syrup)
  • 2 Atoria’s Family Bakery small naan
  • 3 ounces organic baby arugula or other leafy greens
  • 3 tablespoons crumbled goat cheese

Nutrition per serving

Calories 470, Total Fat 25g (32% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 490mg (21% DV), Total Carb. 55g (20% DV), Fiber 8g (29% DV), Total Sugars 13g (Incl. 3g Added Sugars, 6% DV), Protein 11g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the beets

Heat the oven to 400°F.

  • Scrub the beets; cut the beets in half lengthwise, then crosswise into ¼-inch-thick half-moons. 

On a sheet pan, toss the beets with 2 to 3 teaspoons oil; season with salt and pepper. Spread in an even layer and roast, stirring halfway through, until the beets are tender, 15 to 20 minutes. Transfer to a plate to cool. Meanwhile, prepare the quinoa. 

2

Cook the quinoa

  • Rinse the quinoa.

In a small sauce pot, combine the quinoa and 1 cup [2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Meanwhile, prepare the rest of the meal.

3

Prep the remaining ingredients; make the vinaigrette

  • Zest the orange. Using your hands or a sharp knife, peel the orange; cut the orange in half lengthwise, then crosswise into ¼-inch-thick half-moons. Discard any seeds.
  • Measure ½ teaspoon [1 tsp] curry powder; save the rest for another use.
  • Cut the celery on the diagonal into ¼-inch-thick slices. 
  • Strip the mint leaves from the stems; coarsely chop the leaves. 

In a small bowl, stir together the sweet vinaigrette base, orange zest, ½ teaspoon [1 tsp] curry powder, and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper.

4

Toast the naan

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the naan, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. Tear in half. 

5

Assemble the quinoa salad

In a large bowl, toss the quinoa with half the vinaigrette. Add the beets, orange slices, celery, mint, arugula, and as much of the remaining vinaigrette as you like. Toss well and season to taste with salt and pepper.

Serve

Transfer the quinoa salad to individual bowls, garnish with the goat cheese, and serve with the naan. 

Kids Can!
  • Rinse the quinoa. 
  • Measure the water for the quinoa.
  • Make the vinaigrette.
  • Assemble the salad.
  • Garnish the salad with goat cheese.