A big and healthy salad that’s PACKED with flavor and nutrition. This week I’m aiming to eat better, my body hasn’t been too thrilled with my latest food choices consisting of take-out… So here’s to a healthy week!
This was a spur of the moment recipe, all I knew was I wanted to have beets (the ones from Trader Joe’s oh my goodness), roasted carrots (colorful!), and roasted brussel sprouts… what better way to get that all together than over arugula and quinoa. I wish I had a few more ingredients, like clementines and balsamic glaze, but I made do.
The dressing I used was a refrigerated green goddess dressing from Trader Joe’s, I thought it went pretty well with the salad, but another option I’m going to try out is balsamic glaze and freshly squeezed lemon juice.
- 6 carrots, peeled and sliced into ovals (instead of chopping straight down, cut at angle)
- 2 tsp olive oil
- salt and pepper to taste
- garlic powder to taste
- 1 lb of brussel sprouts, stems cut and halved
- 8 oz package of baby beets (from Trader Joe’s) OR 3-4 cooked beets, cut into 1/4 inch slices
- 1 cup of uncooked quinoa
- package of arugula
- handful of walnut pieces (per serving)
- 1 clementine, peeled and seperated (per serving)
optional choices for dressings
- green goddess dressing from trader joes
- balsamic glaze
- freshly squeezed lemon juice
- Preheat your oven to 375 degrees.
- Line a baking sheet with tinfoil or parchment paper, and place your carrots. Drizzle with one tsp of olive oil, saving the other tsp for the brussel sprouts, and give the carrots a good mix. Sprinkle with salt and pepper, and a hefty dash of garlic powder. Place in the oven for 20 minutes, giving them a little shuffle half way through.
- While the carrots are in, line another baking sheet and place your brussel sprouts on with the other tsp of olive oil and mix. Then, make sure all brussel sprouts are face down, sprinkle with salt and pepper, and garlic powder. Make sure the lower rack isn’t on the bottom and when the carrots have 15 minutes left you can place these in there.
- While those cook, get your quinoa ready, and cook according to package.
- Remove the carrots and set aside in a bowl, they can cool while the brussel sprouts continue to cook for another 10 minutes after flipping cut-side up.
- Once those are done, and hopefully the quinoa is ready, you’ll place 1/3-1/2 cup of quinoa down, followed by a cup of arugula, and topped with brussel sprouts, carrots, and beets. I used about 1/2-3/4 cups of each. Top with a handful of walnuts, the clementine pieces, and your dressing of choice. It doesn’t need a lot!