Photography by Toni Zernik

For me, one of the ways I try to introduce variety is by grabbing a different vegetable or fruit each week that isn’t in my typical grocery shop!

When I was developing this recipe, beets were my “different” vegetable. While I’ve had them plenty of times, they aren’t part of my weekly rotation. I love the subtle earthiness of beets and how well they pair with this sweet maple vinaigrette and peppery arugula in this salad. This recipe stores well in the fridge, so it’s a great prep-ahead option!

Serves 2

Instructions:

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. In a medium bowl, toss the beet pieces in olive oil and spread them on the baking sheet. Roast them for 25 to 30 minutes, or until fork tender. Meanwhile, cook the quinoa in the vegetable stock as per package instructions.
3. Once the beet pieces are cooked, combine them with the quinoa, arugula, walnuts, apple, salt and pepper together in a large bowl.
4. In a separate bowl, whisk the maple syrup, lemon juice, olive oil, garlic, Dijon mustard, salt and pepper together for the maple vinaigrette. Toss the salad with the maple vinaigrette.
5. Refrigerate any leftovers in an airtight container for up to 3 days.

Recipe Notes:

I didn’t bother peeling the beet in this recipe—I just washed it really well. If you choose to peel your beet, I recommend you do this under cool running water and make sure you’re wearing an apron!