Raw Beet And Apple Salad With Quinoa Recipe

Name: Raw Beet And Apple Salad With Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 beets medium size, scrubbed, gold or red; 2 fuji apples; 4 cups baby arugula; 1 cup cooked quinoa cooled; 4 tablespoons blue cheese crumbled; 1/4 cup roasted sunflower seeds; 1/4 cup extra-virgin olive oil; 1/4 cup apple cider vinegar; 1 teaspoon ginger grated; 1/4 teaspoon cayenne; 1 teaspoon honey; 1 tablespoon fresh lemon juice; 1/4 teaspoon salt; freshly ground black pepper

Servings: persons

2 beets medium size, scrubbed, gold or red
2 fuji apples
4 cups baby arugula
1 cup cooked quinoa cooled
4 tablespoons blue cheese crumbled
1/4 cup roasted sunflower seeds
1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
1 teaspoon ginger grated
1/4 teaspoon cayenne
1 teaspoon honey
1 tablespoon fresh lemon juice
1/4 teaspoon salt
freshly ground black pepper

1
For dressing, combine olive oil, vinegar, lemon juice, ginger, honey, red pepper and black pepper in jar with tight-fitting lid; shake until well blended.
2
Attach Spiralizer Attachment to your KitchenAid(R) Stand Mixer. Center one beet on fruit and vegetable skewer; attach to Spiralizer. Attach peeler blade and fine spiralizing blade and position at end of beet. Position bowl below beet to catch beets and peel. Turn mixer to speed 4 and process until blade reaches end of beet. Repeat with remaining beet. Remove peeling blade and fine spiralizing blade.
3
Attach large core slice blade to Spiralizer. Center one apple on fruit and vegetable skewer; attach to Spiralizer. Position large core slice blade at end of apple; place bowl under blade to catch apple. Turn mixer to speed 6 and process until blade reaches end of apple. Repeat with remaining apple.
4
Divide arugula among 4 serving plates. Top with beets, apples and quinoa; sprinkle with blue cheese and sunflower seeds. Serve with dressing

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 beets medium size, scrubbed, gold or red, 2 fuji apples, 4 cups baby arugula, 1 cup cooked quinoa cooled, and more.

Yes, Raw Beet And Apple Salad With Quinoa falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Raw Beet And Apple Salad With Quinoa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions