I love rooted roasted vegetables in the fall which then leads into enjoying them for the winter. Usually when I make them I tend to use the roasted vegetables as side dishes, as a staple, I tend to use carrots, parsnips and brussle sprouts which I think is a pretty good combination. Recently I had a follower, Jim, send me their favorite recipe for roasted vegetables for the winter, it included beets and bok choy. I had never roasted bok choy so I thought this could be an interesting recipe to experiment with and it would allow me to explore something new, I’m glad I did. I do make an amazing beet salad, where the beets are roasted in the oven and I love that recipe so when I had seen that this recipe had beets I thought why not try it.
Because of the quinoa, the salad becomes more of a meal so I love that you can serve the salad as a meal or as a side. I kelp my roasted vegetables separated from the quinoa and the lettuce as there were only 3 of us eating this and I knew leftovers would be better if the roasted vegetables were not mixed in with the quinoa (this is a personal thing as I didn’t want the beets to bleed over to the quinoa).
I cut all the vegetables into the same size, drizzled some oil, salt and pepper and placed it in a 400 degree oven
after about 20 minutes I removed the bok choy and placed it aside, I continued to roast the beets and carrots for an additional 10 minutes
I placed them all in a bowl
I cooked my quinoa according to the package instructions and once cooked I assembled my salad. I placed some arugula in a bowl, added some roasted vegetables, pumpkin seeds and cranberries.
Topped it with some quinoa (sorry about the foggy photo the quinoa was still hot when i placed in on my arugula
used a little salad dressing, tossed it together and served it. I had some goats cheese so I put a little of that on top
For me I loved this salad, the roasted vegetables adds a heartiness and I love grains in my salad so having the quinoa was perfect. Jim did give me a recipe for a raspberry vinaigrette but I did not make a homemade dressing I purchased Newman’s Own Raspberry Lite and it was just fine. I put the leftover quinoa with the roasted vegetables so today I can make the same dish for lunch. This is a great meal or side dish and it is gluten free!
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Thank you again ~ Patty Limatola-Tanenbaum