This beet quinoa and carrot salad is made with ingredients that will last a long time in your pantry or fridge. Awhile ago, I bought some precooked beets from Trader Joes that still haven’t expired. So, I decided to add them to some leftover quinoa, which for me, is a pantry stable.
Then, to give the salad a bit more color and texture, I used a vegetable peeler to make carrot ribbons from one large carrot and I added chopped fresh parsley for some green pops of color. The salad dressing is really simple just red wine vinegar, extra virgin olive oil and sea salt. I used about four to five tablespoons of the dressing, and saved the rest, but feel free to add or more or less. If you are making this for later, add the dressing just before serving.
- 2 cups of chopped cooked beets
- 2 cup of cooked quinoa
- 1 carrot, shredding into ribbons
- ½ cup of chopped fresh parsley
- ¼ cup red wine vinegar
- ½ cu of extra virgin olive oil
- ½ tsp of sea salt
- Combine beets, quinoa, carrot ribbons, and parsley in a large bowl.
- For dressing combine red wine vinegar, extra virgin olive oil and sea salt and mix in a separate bowl or jar.
- Add dressing to salad ingredients to taste.