Easy Rainbow Garden Salad with Beets
Minimal ingredients salad that comes together quickly. It's easy to make and is vibrantly delicious
Equipment
- Insta Pot or Pressure Cooker
Ingredients
Salad Ingredients
- 6 oz Spring mix
- 1 large Beetroot boiled
- 4 small Radishes thinly sliced
- 1 small Green apple thinly sliced
- 8 slices Red onions Slice them into very thin circles
- 2 small Plums sliced
- 1 Avocado Sliced
- 1 Cup Quinoa Cooked per directions
- 8-10 Basil leaves
- Handful Roasted Cashews Switch with almonds or walnut
- Handful Micro greens Optional
- Edible flowers Optional
Dressing
- 2 Tbsp. Extra virgin olive oil (EVOO) + 1 Tbsp.
- 1 Tbsp. Balsamic vinegar + 2 Tbsp.
- 1/2 wedge Lemon juice
- Salt to taste
Instructions
- Start by prepping the veggies
- Peel the beet, trim the edges and fill your insta pot with 500ml water or until the beet submerges. Cook on high pressure for 4 mins and let it naturally release steam for 10 mins. Once cooked thinly slice them into circles or half moons.
- Mean while, cook the quinoa with double the water.
- Once cooked, take a pan add 1 tbsp. Oil. Let it heat up. Add the quinoa to the pan. Sprinkle a pinch of salt and roast for 5 mins. This will help crisp up the quinoa that will add a nice texture.
- Take a bowl and add the spring mix, 2 T EVOO, 1 T balsamic, juice of lemon and sprinkle some salt. Gently mix.
- Take a serving bowl, add the spring mix. Next spread 3 T of quinoa around.
- Start by adding apples, plums, radishes, onions & beets. Leave some space in the middle and add the micro greens, if you don’t have skip and center the avocado slices.
- Sprinkle the chopped basil leaves around along with cashews.
- Sprinkle some salt over the raw ingredients followed by balsamic drizzle.
- Add the edible flowers and served with a side of toast.
- Enjoy!