🧂 280mg sodium — comfortably under our 500mg cap
Beet, Citrus & Quinoa Salad with Pistachios
Roasted beets and orange segments over herbed quinoa with pistachios and orange-sherry vinaigrette.
💪 Where's the protein? Right here — 15g
- Quinoa (9g)
- Pistachios (4g)
🍃 Sugar-Free Option
No added sweeteners in this recipe — it's sugar-free as written. Any sugars in the nutrition panel come from whole vegetables, grains, and fruit only.
Ingredients (all organic)
- ✓Beets, 2, roasted
- ✓Orange, 1, segmented
- ✓Cooked quinoa, 1 cup
- ✓Pistachios, 3 tbsp
- ✓Sherry vinegar, 1 tbsp
- ✓Olive oil, 1 tbsp
- ✓Mint + parsley, 1/4 cup
- ✓Shallot
Dotted ⓘ ingredients have photos and store locations in the field guide.
How to Prep
- 1Roast beets wrapped in foil at 425°F for 50 minutes; slip skins, cube.
- 2Fold herbs through the quinoa.
- 3Whisk vinaigrette with juice from the orange segments.
- 4Plate quinoa, beets, oranges; scatter pistachios.
🔪 Starting from raw? The basics (2)
Roasting beets
Trim, wrap each beet in foil, and roast at 400°F for 50–60 minutes until a knife meets no resistance. Cool, then the skins rub right off with a paper towel.
Cooking quinoa
Rinse first (it rinses off the bitter coating). 1 cup dry + 1¾ cups water: boil, cover, simmer low 15 minutes, rest 5, fluff. Makes about 3 cups.
📍 Buy the ingredients — Chicagoland
Every ingredient above is stocked organic at these local spots:
- Whole Foods Market — Lakeview
- Fresh Thyme Market — Bucktown
- Pete's Fresh Market — Bridgeport
- Mariano's — Throughout Chicagoland
- Dill Pickle Food Co-op — Logan Square
- Sugar Beet Food Co-op — Oak Park
More metro areas coming as Rootful grows. Or get it delivered — coming soon →
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