finished salad

We created this salad on one especially super-hot day last week. We were originally going to grill a steak to go with it, but after we tasted it we decided to make it our entire meal!

It’s a great way to use both the beets and the greens coming in from your garden (or Farmers’ Market.) And the mint, lime & cumin flavors highlight the summer veggies.

And because it’s summer we don’t like making extra work for ourselves. So we cook the peas right with the quinoa (adding at the last minute,) and the beets with their greens (also adding the greens towards the end.) We’ll share a few pics to show just how we do it…

We cut the beets into roughly ¾ inch cubes. (This helps them cook faster. And less oven in the summer = less grumpy in the kitchen.)


Once the beets have roasted for about 20 minutes (or until just about totally tender,) we pile the coarsely chopped greens and cumin seeds and cook for another 15 minutes. The leaves wilt nicely and the cumin seeds toast perfectly without having to mess up another pan.


We recommend eating this salad right in your garden…



For Salad
1 cup quinoa
6 medium golden beets with tops (red beets will work as well.)
2 cup peas, either fresh or frozen.
1/4 cup finely chopped mint
1/4 cup finely chopped parsley
2 teaspoons toasted cumin
5 ounces of goat cheese (or 3/4 cup) crumbled
salt & pepper
3/4 cup toasted, unsalted, roughly chopped almonds

For Dressing
1/4 cup olive oil
3 tablespoons freshly squeezed lime juice
zest of 1 lime
1 tablespoons honey
2 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Additional Information

  • Prep Time: 15m
  • Cook Time: 45m


Cook quinoa: Combine quinoa with 2 cups water in medium saucepan. Bring to boil. Lower heat and simmer, covered, for 15 minutes. Remove cover and add peas. Replace cover and simmer an additional 5 minutes or until the liquid has been mostly absorbed. Fluff with fork.

Preheat oven to 400F.

Separate beets from tops and roots. Scrub beets with brush and wash/rinse greens. If beets are young (less than 3 inches in diameter) there is no need to peel. If larger than 3 inches, peel with vegetable peeler. Cut beets into 3/4 inch cubes, place on baking tray, drizzle with olive oil and sprinkle lightly with salt. Cover tightly with foil, and place in oven.

Coarsely chop beet greens, removing large stems. After 20 minutes, remove baking sheet from oven. CAREFULLY remove foil. Layer greens on top of beets. Sprinkle with cumin seeds, drizzle with more oil, re seal foil, and return to oven for an additional 15 minutes, or until fully wilted . Remove from oven and let cool.

Make Dressing:
Add olive oil, lime juice, zest, honey, apple cider vinegar, sal & pepper to small jar with lid. Cover and shake until well combined.

In a large bowl, combine all ingredients, including dressing, and toss gently. Serve at room temperature.

by Josh and Brent

Reader Comments

Leave a Reply

Your email address will not be published. Required fields are marked *


Hey guys- I’m not a beet fan…don’t you think it’d be just as good with butternut squash instead? Will be delish with my chevre! Remember me from P Allen’s dinner for y’all? I’m the goat cheese girl…want to come visit you two soon!

Jennifer Vizzo

Sounds delish….by the way, have you tried making Tabbouleh with quinoa? It’s also a great do-ahead salad, and you can use all the cucumbers, tomatoes, mint and parsley (or other herbs) that you have an excess of. I love beets, so I’m definitely going to try this salad.