Marinated Bean and Beet Salad with Quinoa and Golden Tomatoes

This salad is a  powerhouse blend of nutritious ingredients.  I love the wonderful flavors and colors, too.  The slight bitterness of the radicchio with the sweetness of the dried cranberries is a winning combination.  Enjoy~

Marinated Bean and Beet Salad with Quinoa and Golden Tomatoes

1 cup of cooked quinoa (I love to cook it in chicken or vegetable broth when adding to salads.  One part quinoa to two parts water/broth bring to a boil and simmer for 10-15 minutes until liquid is absorbed)
1 head of radicchio, chopped finely
3 cups fresh green beans, steamed to a slight crisp texture
8 oz cooked beets, chopped (I use the Melissa’s beets already steamed and peeled *see below)
1/4 cup dried cranberries
golden cherry tomatoes (about 2 cups)

1/2 cup good quality balsamic vinegar
1/8 cup extra virgin olive oil
sea salt and pepper to taste
1 tbsp sugar

Mix dressing ingredients with a whisk in a small bowl and set aside.  Steam your fresh green beans until they are soft with a slight crisp (about 5-7 minutes).  Set aside to cool.  Add all ingredients in a large bowl and toss with dressing.  Serve room temperature or chilled.  Store in the refrigerator. 

If you don’t want the hassle of cooking your fresh beets, I buy them already cooked in this great vacuum sealed packaging from Melissa’s .  Convenience is worth it’s weight in gold to me lately with our hectic schedule!

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