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Winter Salad with Greek Yogurt Dressing

  • READY IN 1 hour

This is a great hearty salad to nourish you in the colder months. You can make a big ol’ batch of this and enjoy over the next many day as it keeps very well. This salad can easily be the meal, or it can also be a side.

Ingredients

Directions

  1. Start off by boiling your beets.  Wash, cut the top and bottom off and leave the skin on.  If there is a big size discrepancy, cut any big ones in half. Boil for about 50 minutes, cool and then peel the skin off.  Now you can chop and set aside.
  2. Wash the beet greens and chop them up a little.  Slice the stems very thin and then sauté in a fry pan on medium heat with a little butter.  Season with salt and pepper.
  3. Place the carrot and parsnips on a baking sheet, drizzle with oil, season with salt and pepper and then roast in a preheated 400ºF oven for about 20 minutes.
  4. Let’s cook the quinoa.  First toast the quinoa, dry, in a medium pot, preheated on medium.  After toasting, add 1 ¾’s of a cup of water and a couple pinches of salt, bring to a simmer, put on the lid and reduce the heat to low.  Simmer for 10 minutes and remove from the heat, leave the lid on and let sit for another 10 minutes.  Transfer the quinoa to the bowl you are serving the salad in.
  5. Let us now assemble the salad ingredients.  You already have the quinoa in your serving bowl already…garnish the dish with the beets greens, and roasted veg scattered around.
  6. Now on to the dressing.  Preheat a medium fry pan on medium heat.  Add a touch of oil and then add the ginger, turmeric and shallots.  Sauté until lightly browned and then add the pecans and raisins and sauté for another few minutes.
  7. Add the apple cider vinegar, remove any stuck bits and then add the yogurt.  Give a good stir and then season with a bit of salt and pepper.  Drizzle all over top of the quinoa and veggies and then finish off by placing the beets on top.  This makes for a lovely presentation.  Hope you enjoy!
  • PREP 45 mins
  • COOK 1 hour
  • READY IN 1 hour

Variations

  • You can also make this as a tossed salad. Simply add all the ingredients together and toss with the dressing.

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9 thoughts on “Winter Salad with Greek Yogurt Dressing”

  1. star-rating-image
    November 24, 2019
    Hello, Just noticed that the yogurt is not listed on the ingredients list for the dressing. Hope you can make that update. Look forward to making this recipe.
  2. star-rating-image
    November 25, 2019
    Made this for dinner last night. So delicious; cozy comfort food at its best! Such lovely flavours and healthy colourful ingredients! ps - a word of warning for those who've never cooked with fresh turmeric before...it stains your fingers and cutting-board (found out the hard way)!
    • March 6, 2020
      That is a good point about the turmeric! It will get your knife too! So make sure your cutting board is well oiled or better yet, don't use your favourite board.
  3. star-rating-image
    November 26, 2019
    Thank You, Michael, for this recipe. I absolutely love it. I use quinoa often in my gluten free diet. I love how versatile it is. I think this is going to be my new go-to winter salad.
  4. star-rating-image
    March 6, 2020
    Hi Michael, On the show you cooked the beets in an insta pot. How long do they take? Thanks,
    • March 6, 2020
      I like 20 minutes for a firm beet and 25 for a soft beet. Happy cooking ( -:
  5. star-rating-image
    May 16, 2020
    I would like to know the name of the wine pairing for this dish. It sounded so good

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