5 from 1 vote
Strawberry + Pickled Beet Salad with White Balsamic Dressing
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Just in time for summer BBQs, this Strawberry + Pickled Beet Salad with White Balsamic Dressing is an easy, healthy side dish. Garnished with feta, avocado, crispy quinoa and a tangy vinaigrette, this gluten-free and vegetarian arugula salad is a summertime classic!

Course: Salad
Cuisine: American
Keyword: beet salad with feta, healthy spring salad, pickled beet salad, strawberry salad, white balsamic salad
Servings: 4 people
Calories: 235 kcal
Author: Kate Kordsmeier
Ingredients
For the Dressing
For the Salad
Instructions
  1. In a medium pot, combine quinoa with 1/3 cup water. Bring to a boil, cover and simmer for 15 minutes. Once quinoa is fully cooked, spread out on a baking sheet in an even layer. Adjust oven rack to upper third (about 6-8 inches away from the top) and preheat broiler. Roast quinoa for 7-8 minutes, stirring halfway through. Be sure to check frequently as you don't want the quinoa to burn, just to get crispy and crunchy. Set aside to cool.
  2. Meanwhile, make the salad dressing by combining all of the ingredients in a small glass bowl and whisking with a fork to combine. Season with salt and pepper to taste.
  3. In a large salad bowl, add arugula, strawberries, beets, avocado and crumbled feta. Add the cooled quinoa and drizzle the salad dressing over top. Toss to combine. Serve and enjoy!