Name: Beet and Goat Cheese Arugula Salad with Quinoa Cakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 medium beets (roasted, peeled, and sliced); 4 cups arugula; 1/2 cup goat cheese (crumbled); 1/4 cup walnuts (toasted and chopped); 2 Tbsp balsamic vinegar; 4 Tbsp olive oil (divided); Salt and pepper (to taste); 2 cups cooked quinoa (cooled); 1 egg (beaten); 1/4 cup gluten-free flour; 2 Tbsp green onions (chopped); Salt and pepper (to taste); Olive oil (for frying)

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Beet and Goat Cheese Arugula Salad with Quinoa Cakes

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Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 400 kcal

Ingredients

4 medium beets roasted, peeled, and sliced
4 cups arugula
1/2 cup goat cheese crumbled
1/4 cup walnuts toasted and chopped
2 Tbsp balsamic vinegar
4 Tbsp olive oil divided
Salt and pepper to taste

For the Crispy Quinoa Cakes

2 cups cooked quinoa cooled
1 egg beaten
1/4 cup gluten-free flour
2 Tbsp green onions chopped
Salt and pepper to taste
Olive oil for frying

Instructions

In a large bowl, combine the arugula, sliced beets, crumbled goat cheese, and toasted walnuts. In a small bowl, whisk together balsamic vinegar and 2 Tbsp. of olive oil. Season with salt and pepper to taste. Dress the salad with the vinaigrette just before serving to keep the arugula crisp.
In a mixing bowl, combine the cooked quinoa, beaten egg, gluten-free flour, green onions, salt, and pepper. Mix well until the mixture is cohesive. Form the mixture into small patties.
Heat a generous amount of olive oil in a skillet over medium heat. Fry the quinoa cakes for 3-4 minutes on each side, or until they are golden and crispy. Remove from the skillet and drain on paper towels. Divide the dressed salad among plates. Top each with a few slices of beet and a couple of quinoa cakes. Sprinkle additional crumbled goat cheese and walnuts over the top if desired.