Get Our FREE Cookbook!

From cookies to bars, breads to muffins you're sure to find something special to bake in this FREE cookbook -- Healthy Everyday Baking. DOWNLOAD your copy today!

E-Book
  • Blog
  • »
  • Arugula, Beet & Quinoa Salad with Lemon Tahini Dressing

Arugula, Beet & Quinoa Salad with Lemon Tahini Dressing

Posted by 2eatwellRD
February 17, 2016
Featured in: Inspired Vegetarian, Salads
Jump to recipe
This beets, greens and grains salad is super healthy and easy to make for a quick weekday lunch!

This beets, greens and grains salad is super healthy and easy to make for a quick weekday lunch!

By Danielle Omar, MS, RD

If you read my column here on HA, you know I love salad. I especially love a quinoa salad. Today I whipped up this super simple beet and arugula salad with lemon tahini dressing. It’s tasty, satisfying and highlights the idea that less is more. Sometimes my salads are so overloaded with my favorites I don’t get to really enjoy all of the ingredients.This salad highlights the beets in a way they just can’t go unnoticed.


This beets, greens and grains salad is super healthy and easy to make for a quick weekday lunch!

I used pre-cooked beets for this salad. I love that I can buy them steamed, vacuum-sealed and ready to add to pretty much anything.

Beets are so versatile and totally healthy. They are a rich source of nutrients, including folate, manganese and other antioxidants. Beets can be found in a range of colors, including red, gold, and yellow varieties. Beet greens are also a nutritious part of the plant. When fresh beets are in season, I will sauté the greens in olive oil with garlic and sea salt. So good!

Baby Arugula is my green of choice in this salad. Arugula is a peppery green that is big on unique flavor. People tend to love it or hate it. If it’s not your thing, you could use any leafy salad green here. I think baby kale would be nice, too.

My lemon tahini dressing is ridiculously easy to make. It has only four ingredients and one batch can be used in many other dishes. You could use this same dressing on my Buddha bowl or these roasted Brussels sprouts.

Enjoy!

This beets, greens and grains salad is super healthy and easy to make for a quick weekday lunch!

Beets, greens & grains make this salad via @2eatwellRD super healthy and easy to make for a quick weekday lunch!
This beets, greens and grains salad is super healthy and easy to make for a quick weekday lunch!

Arugula, Beet & Quinoa Salad with Lemon Tahini Dressing

Yield

serves 2 to 4

Ingredients

  • 1/4 cup Tahini
  • 1/3 cup water
  • pinch sea salt
  • 1 small lemon, juiced
  • 1 cup quinoa, cooked
  • 1 big handful arugula
  • 3 small beets, chopped
  • 1/2 avocado, diced
  • 1/4 cup pistachios, shelled

Directions

  1. Combine the tahini, lemon, water and salt in a blender until smooth. Taste, adjust salt and add more tahini or water until desired creaminess.
  2. In a bowl, add cooked quinoa, arugula, chopped beets and avocado. Toss with dressing. Top with pistachios. 
Click for nutritional information
Calories 531
Carbohydrates 46.5g
Fiber 13.5g
Sugar 10.5g
Fat 33.5g
Protein 15.5g
Sodium 258mg
Print this recipe

2eatwellRD

2eatwellRD
Danielle Omar is the author of the INSPIRED VEGETARIAN Feature on HealthyAperture and is a Registered Dietitian, clean-eating coach, cookbook author, and raw foodie wannabe. She is a passionate food and nutrition educator and founded her private nutrition practice to support busy men and women on their journey to becoming their healthiest self. An avid cook, she also enjoys sharing plant-based recipes and nutrition strategies on her Food Confidence blog. She is the author of Skinny Juices, 100 Juice Recipes for Detox and Weight loss. Danielle’s expert nutrition advice has been featured in The New York Times, The Washington Post, Fitness, Shape, and Women’s Health magazine, as well as national television, including The Food Network and NBC Primetime.
More posts by 2eatwellRD
comments powered by Disqus
x

Never miss a new post. Sign up to subscribe.

Automat:ee