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marinated beet and bean salad on a plate

Marinated Bean and Beet Salad with Quinoa and Golden Tomatoes

Cook Time 7 minutes
Total Time 7 minutes
Servings 4 servings
Author Amee


  • 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
  • Dressing:
  • 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.