I love beets! This is another variation on a salad I made last summer made fresh with some added punch with mint.
2C Cooked Quinoa
4 cooked beets, chopped finely (I use “Love Beets” available at most grocery stores in the cold produce)
1C english cucumber (about 1/2), chopped finely
1C celery (4-5 stalks), minced
1C chopped fresh kale
2-3T each choppped mint & parsely
2T red wine vinegar
2T apple cidar vinegar
3T avocado OR olive oil
1/2t sea salt
Goat Cheese – for garnish (optional but superyum)
Mix all the ingredients and stir well. This is one of those salads that is even better the next day. It’s gorgeous in color & the flavours develop. So it’s a great make-ahead for a party or BBQ!
Makes 4 large servings (great served in a bowl topped with a protein for a complete meal in bowl)!