Roasted Beets with Quinoa Burrata and Baby Potatoes
Roasted beets with quinoa and creamy burrata make this a really tasty salad for summer. Make extra for lunches all week too.
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Whisk
- Serving bowl
- Spoon
Ingredients
- 2 medium sized beets with the greens trimmed off
- 2 cups baby potatoes halved
- Salt
- black pepper
- 2 tablespoons olive oil
- 3 cups cooked and cooled quinoa
- 2-3 green onions (optional)
- 8 oz burrata
- leaves A handful of green mixed salad
- 1/2 cup chopped walnuts
- 6 oz plain yogurt
- Zest of 1 lemon
- juice of 1/2 lemon
- 3/4 teaspoon fresh chopped rosemary
- Pinch of garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon honey
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