Roasted Beet & Orange Bowl With Pistachio-Lemon Dressing
- 20m Prep Time
- 45m Cook Time
- 1h 5mReady In
A vibrant bowl featuring roasted beets, citrus, quinoa, and kale, topped with a creamy pistachio-lemon dressing. Perfect for a healthy and satisfying meal.
Ingredients
- 2 medium beets peeled
- 14.8 ml avocado oil
- 1 clove garlic minced
- sea salt
- 14.8 ml freshly squeezed lemon juice
- 473 ml kale stemmed and finely chopped
- 14.8 ml extra-virgin olive oil
- 4.93 ml freshly squeezed lemon juice
- 473 ml cooked quinoa
- 59.1 ml raw walnuts chopped
- 59.1 ml red onion finely diced
- 1 medium navel orange peeled and sliced crosswise
- 29.6 ml chives minced
- 29.6 ml pepitas
- 1.23 ml sea salt
- freshly ground black pepper
- 118 ml Pistachio-Lemon Dressing
Nutrition (per serving, estimated)
Estimated based off 13 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 397 mg
- Iron: 12.6 mg
- Magnesium: 503 mg
- Phosphorus: 1170 mg
- Potassium: 2358 mg
- Zinc: 8.13 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml avocado oil
- sea salt
- 14.8 ml freshly squeezed lemon juice
- 14.8 ml extra-virgin olive oil
- 4.93 ml freshly squeezed lemon juice
- 473 ml cooked quinoa
- 29.6 ml pepitas
- 1.23 ml sea salt
- freshly ground black pepper
- 118 ml Pistachio-Lemon Dressing
Prepare
- Peel 2 medium beets
- Mince 1 clove garlic
- 473 ml kale, stemmed and finely chopped
- Chop 59.1 ml raw walnuts
- 59.1 ml red onion, finely diced
- 1 medium navel orange, peeled and sliced crosswise
- Mince 29.6 ml chives
Let's Cook
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Step 1.
Preheat the oven to 400°F. Peel 2 medium beets and slice each into quarters; if any quarter is larger than 1 inch, slice it again. In a medium bowl, toss the beets with 1 tablespoon avocado oil, 1 minced garlic clove, and a pinch of sea salt. Wrap the beets in aluminum foil and place on a baking sheet. Roast for 30 to 45 minutes, until tender when pierced with a toothpick or fork. Remove from the oven, drizzle with 1 tablespoon lemon juice, and adjust seasoning if desired.
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Step 2.
While the beets roast, soak ¼ cup raw pistachios in water for 30 minutes. Then drain. In a blender, combine the soaked pistachios, ¼ cup extra-virgin olive oil, 2 tablespoons lemon juice, 2 tablespoons hemp seeds, 1 garlic clove, a pinch of salt, and a pinch of black pepper. Blend on high for about 1 minute until smooth and creamy, scraping down sides as needed. Taste and adjust seasoning.
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Step 3.
While the beets roast, prepare the kale: In a bowl, combine 2 cups stemmed and finely chopped kale with 1 tablespoon extra-virgin olive oil and 1 teaspoon lemon juice. Massage with your hands for a couple minutes until the kale is tender and shiny.
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Step 4.
Assemble each bowl: Divide 2 cups cooked quinoa between two bowls. Top each with half of the roasted beets, massaged kale, ¼ cup chopped raw walnuts, ¼ cup finely diced red onion, 1 sliced navel orange, 2 tablespoons minced chives, 2 tablespoons pepitas, ¼ teaspoon sea salt, and a pinch of black pepper. Serve with the pistachio-lemon dressing.