Roasted Beet Salad with Quinoa, Chickpeas, Miso and Tahini

I came across this simple, but well-balanced salad recently and immediately decided I would have to try it. How could I resist the goodness of quinoa, beets and chickpeas all in one dish dressed with tahini and miso? Just plain good for you and very flavorful too. This salad is earthy, yet naturally sweet at the same time. It is especially nice with the toasted sesame seeds. Certainly an excellent choice for those feeling rushed or for those not feeling up to making a complicated dish but wanting a nutritious vegetarian meal. Serve with some Cheddar Parmesan scones with dill for an especially satisfying meal.

If you buy beets with healthy greens, be sure to toss them in with the salad.

Roasted Beet Salad with Quinoa, Chickpeas, Miso and Tahini

Recipe by Lisa Turner Published on February 27, 2010 Nourishing, earthy and sweet chickpea, quinoa and beet salad tossed in a creamy tahini, miso and lemon dressing Print this recipe Salad: 5 medium beets 2 cups cooked quinoa (2/3 cup uncooked) 2 cups cooked chickpeas (2/3 cup dried or 1 19 oz can) 3 green onions, green and white parts, trimmed and sliced 1 tablespoon fresh parsley, chopped 1/4 cup toasted sesame seeds Dressing: 1/4 cup tahini 1 tablespoon miso juice from 1 lemon (3 tablespoons) 1 teaspoon lemon zest 1/2 teaspoon ground cayenne a few tablespoons of hot water Instructions: Wrap the beets in foil and roast in a preheated 375° oven until the beets are tender — about 1 hour depending on the size of the beets. Remove from the oven, let them cool for a while, and then remove the skins and slice. Add to a salad bowl with the quinoa, chickpeas and green onions, and toss. To make the dressing, whisk together the tahini, miso, lemon juice and zest, and cayenne in a small bowl. Whisk in hot water as necessary to achieve the desired consistency. Pour the dressing over the salad and toss. Garnish with the parsley and toasted sesame seeds, and serve. Makes 6 servings

More tempting beetroot salad recipes from Lisa's Vegetarian Kitchen:
Indian-style Beet Salad with a Yogurt Dressing
Beet and Feta Salad
Shredded Beet and Dill Coconut Salad

On the top of the reading stack: Complete Stories F O'connor by Flannery O'Connor

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