Roasted Beet, Quinoa and Egg Salad with Goat Cheese, Baby Greens and Dijon Vinaigrette


I love a healthy salad for lunch, especially this time of year. Let’s face it, if I didn’t work out regularly I would really get into trouble around the holidays.This salad is packed with protein and makes for a super after workout lunch. Plus if you make the dressing you won’t be adding any sneaky calories into this fresh, delicious meal.

I workout regularly and have dabbled at running over the years. I don’t participate in marathons because I am very competitive and I think that will take away from the enjoyment I get out of running. I actually do my best thinking when I am running! This salad was just the thing after a 5k around my neighborhood.

Serves 1

For the salad:

2 handfuls of baby greens like spinach, arugula and kale

Toss with dressing (recipe follows)

Top with:

1 sliced hard boiled egg (how to boil an egg follows)

quinoa cooked to package directions

1 sliced roasted beet (I have made these before, but easier to just buy them already roasted in the produce section of the grocery store)

crumbled goat cheese

pepper to taste


For the Dijon Vinaigrette:

In a mason jar add:

2 tbs. red wine vinegar

2 tbs. Dijon mustard

1 minced shallot

1/2 tsp kosher salt

1/2 tsp pepper

1/3 to 1/2 cups olive oil to taste

Shake well and drizzle over salad.

How to boil an egg:

I don’t ever want to make it seem like I am writing for cooks who don’t know what they are doing in the kitchen. But I do feel I need to share some things that I have learned…call them aha moments in the kitchen. Also, a friend or two of mine asked for more detail in my recipes, like what a diced onion looks like vs. a minced onion. So here it is, in the spirit it was intended:

Place eggs in a saucepan and cover with cold water. Place on high heat and cover. Once the water boils turn off the heat but leave the eggs in the pan on the burner with the lid on. Set your timer to 9 minutes. When the time is up uncover the eggs, dump the hot water and cover with cold water. Let sit, replacing with more cold water after 3 or so minutes. Be patient here so they are easier to peel! After they have rested in cold water about 8 to 10 minutes you can peel them and serve as desired.





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