Set aside. Assemble the Salad: In a large bowl, combine the cooked quinoa, roasted beets, toasted walnuts, orange segments, crumbled goat cheese, parsley, and red onion. Season with salt and ...

If you haven’t tried beets in a while or only ever eaten canned beets ... chopped beets in a salad. Wash hands with soap and water. Cut off all but 1 to 2 inches of the beet stems and leave ...

You can use marinated beets, or even canned beets — whatever is ... Top with 1 thinly sliced medium shallot. Spoon the beet vinaigrette over the salad. Sprinkle with 1/4 cup chopped roasted ...

Set aside. Assemble the Salad: In a large bowl, combine the cooked quinoa, roasted beets, toasted walnuts, orange segments, crumbled goat cheese, parsley, and red onion. Season with salt and pepper to ...

I have two different salad modes for dinner parties, holidays, and gatherings: individual and spread. If I’m just in charge of the salad (individual) or a couple of dishes, I’m going all out with My ...

Mix pasta, spinach, beets, onion, and walnuts in a salad bowl. Combine maple syrup, vinegar, and olive oil in a small jar and shake well. Pour over salad. Serve immediately or cover and refrigerate ...

Here are our top tips for turning a sad salad into a power-packed, plant-based meal.

Spruce up your salads and grain bowls with this tart, bright recipe for a cabbage-and-beet-stem sauerkraut from one of L.A.'s newest restaurants.