Marinated Bean and Beet Salad with Quinoa and Golden Tomatoes

Cook Time 7 mins Total Time 0:07
Serves 4 servings     adjust servings


  • 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


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


© 2012 Amee's Savory Dish. All rights reserved.