Confession: I am a bad blogger. Not the food part of it, I got that down pretty good, but the organization part of it. I am never on time with all the holiday foodie parties and what-not. When someone is posting Thanksgiving recipes, I am posting Halloween. When I see weeks of green colored foods, I am already in April.
I also realized that I cook way more than I blog. Good? Bad? I dunno. There are so many things I want to do and want to discover, I get caught up in the kitchen and then realize I’m..ohh…3 months behind on the trends.
I keep saying that “next year I will be ready” and then the next thing I know Passover rolls around. Thank goodness it’s 7 days long.
This salad is a prime example of my…procrastination, shall we say? Or maybe I will just say it was a a time of creative enlightenment. Ya, that takes time too! Blood oranges are a tad out of season. I believe that ended in March (can someone correct me if I’m wrong) and pomegranates are at the tail end of their season and I don’t see them at Whole Foods anymore.
So yes, I made this salad a good month ago. I love making large batches of simple salads that can stay in the fridge and are easy to pull out for lunches. This salad is so simple and the colors are just so pretty. Roasted yellow beets, blood orange and pomegranates make up the salad. I also added chickpeas because I just love them and they’re re so filling. Of course if these are out of season, oranges would be just as awesome and maybe a different berry instead of the pom seeds.
Quinoa Beet and Blood Orange Salad
Ingredients
- 3 cups quinoa cooked and cooled
- 1 can chickpeas rinsed
- 3 yellow beets roasted and sliced
- 1 blood orange cut into segments
- 1 cup pomegranate seeds
Blood Orange Dressing
- 1/2 c olive oil
- 1 blood orange zest and juice
- 1 Tb rice wine vinegar
- 1 tsp honey
Instructions
- Combine all the dressing ingredients in a bowl or mason jar and whisk or shake to incorporate. taste for seasoning, sometimes more honey is added.
- In a large bowl, add all the salad ingredients and toss gently with the dressing.
- (Sometimes I like to add an extra squeeze of orange juice over the top.)
Miriam @ overtimecook says
April 8, 2013 at 4:57 amSam! You know I’m not a fan of beets but your gorgeous recipes make me think I should change my mind about that! 😉
Miriam @ overtimecook says
April 8, 2013 at 4:57 amSam! You know I’m not a fan of beets but your gorgeous recipes make me think I should change my mind about that! 😉 absolutely gorgeous salad!
Karla @ Foodologie says
April 8, 2013 at 9:51 amI’m totally with you on being behind the times. I’ve decided to pretty much just not blog about holidays for that reason haha!
This salad looks awesome! I would totally serve this on a bed of arugula and it would be dreamy
Dorothy at ShockinglyDelicious says
April 9, 2013 at 9:36 amSo, so pretty!
Kirsten says
December 2, 2013 at 10:05 amThanks for giving me the link to include in my upcoming Band Fruit Fundraiser Recipe Round Up! It will be published on 12/4/2013!