Virtual Vegan Potluck: Roasted Beet Quinoa salad with Cranberry Sweet Potato Chutney

salad-3

It’s unusual for me to post on a weekend, but I’m a part of the worldwide Vegan Virtual Potluck–my first time (!)–100 vegan bloggers united in sharing good eats.

virtual vegan potluck

The theme for the potluck is beets, my dish is salad.

I’m rolling with the festive theme here, & after I made the apple cider cranberry sauce, I thought, hmmm, how can I somehow turn that into a chutney style accompaniment to a dish?

After a little brainstorming, this salad was born.

I’m a big fan of salads that can also act as a main dish if needed, & I think this one fits the bill. It’s hearty enough you can eat a few servings & call it a meal. Or serve along side a soup and/or with a main dish.

The roasting part is key. I suppose you could boil the beets if you want to avoid the oil, but roasting delivers a supreme taste you can’t get with boiled beets.

(Oh, have I mentioned I’m allergic to raw beets? Totally random, I know, but they cause temporary paralysis of my vocal chords & make my throat all itchy, so I eat mine cooked, thank you.)

Virtual Vegan Potluck: Roasted Beet Quinoa salad with Cranberry Sweet Potato Chutney

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12 servings

Serving Size: 1/12 of recipe

Calories per serving: 220

Fat grams per serving: 6 g

Virtual Vegan Potluck: Roasted Beet Quinoa salad with Cranberry Sweet Potato Chutney

a hearty vegan, grain-free, gluten-free salad

Ingredients

    for the chutney:
  • 2 c. fresh/frozen whole cranberries
  • 1 c. apple cider | apple juice will also work, but not as cool
  • 1/2 c. coconut sugar | sucanat or raw cane also works
  • 1 medium sweet potato
  • 2 tsp. grated fresh ginger
  • zest & juice of one small lemon
  • for the salad:
  • 3 beets
  • 3 carrots
  • 2 TBS. olive oil
  • 4 c. cooked quinoa (I used red, but regular quinoa works too)
  • 12 c. raw spinach
  • 1/2 c. pumpkin seeds, coarsely chopped

Instructions

  1. Preheat oven to 425 F.
  2. Peel & cube beets, carrots, & sweet potatoes. I use a vegetable cutter that cuts my veggies in uniform pieces. A regular knife will do the trick, but do your best to keep pieces uniform & smallish.
  3. You'll need two baking sheets--one for the sweet potatoes, the other for the beets & carrots. Place sweet potatoes on sheet, drizzle 1 tablespoon of olive oil & toss until coated. On the other baking sheet, place the beets on one end, & carrots on the other. Drizzle 1/2 TBS. on carrots, 1/2 TBS. on beets. Toss, but keep beets & carrots separate. Put both sheets in oven & roast for 30 minutes, tossing halfway through. Watch your sweet potatoes--you may need to remove them somewhere between the 22-30 minute mark.
  4. Cook your quinoa according to package directions (2 c. dry + 4 c. water should yield about 4 c. cooked). Set aside.
  5. In a medium saucepan, bring cranberries, sugar, & apple cider to a boil. Turn down heat to medium low & allow to simmer for 15 minutes or so (or until most of liquid has simmered down & sauce is thick).
  6. In the meantime, grate your ginger, zest & juice your lemon. The lemon juice will make the chutney a bit more zippy (ie. a little sour). Reserve the lemon juice until the very end & taste the chutney before you add the juice. If you like the chutney without the lemon, don't add it. I find it a matter of preference, but I always like a bit more acid to my dishes than many people.
  7. Once veggies are roasted, remove from oven & allow to cool 5-10 minutes.
  8. Remove cranberry sauce from heat once the desired thickness is reached (the longer you simmer, the thicker your sauce, but remember it'll thicken even more once it cools).
  9. Add sweet potatoes, ginger, & zest to sauce. Add lemon juice if desired.
  10. In a large bowl, layer spinach, quinoa, beets & carrots. Top with pumpkin seeds. Toss gently.
  11. Serve chutney on the side or incorporate in salad. Drizzle with a bit of flax seed or olive oil if desired.

Additional Nutrition Info: 5 g fiber, 37 g carbs, 6 g protein, 9 g sugar, 68 mg sodium, WWP: 6 points; Chutney only: 8 servings, per serving: 63 calories, 0 g fat, 16 g carbs, 7 g sugar, 0 g protein, 3.5 mg sodium, 1 g fiber, WWP: 2 points

Follow the potluck!

The fun thing about the potluck is all submissions are connected, meaning, you can visit the blog preceding mine, or go forward to the next submission, or start at the beginning!

How cool is that?


Comments


  1. Pingback: Virtual Vegan Potluck – Time to Vote! | whole food runner

  2. Anna {Herbivore Triahtlete}
    on November 24, 2013 at 8:10 am said:

    This is a wonderful salad!

    I have never heard of being allergic to raw beets but able to eat cooked beets, how odd. How did you ever figure that one out?

    Happy VVP!

  3. Celeste
    on November 21, 2013 at 5:43 pm said:

    This salad looks beautiful!! You really know how to photograph food chica! Celeste 🙂

  4. Yinka
    on November 19, 2013 at 1:13 am said:

    This looks so lovely and delicious. That green and red next to each other… mmm…

  5. Teresa
    on November 18, 2013 at 2:45 pm said:

    Wow! This salad has me swooning. It has so many of my favorite flavors. I don’t really eat much spinach. I think I might try it with arugula. What do you think?

    • Janae Wise
      on November 18, 2013 at 2:47 pm said:

      I think a spring mix would be great. Straight up arugula might be a little overpowering, since it has a strong peppery flavor.

      • Teresa
        on November 18, 2013 at 2:49 pm said:

        Thank you!!

  6. A. Cook
    on November 18, 2013 at 9:18 am said:

    What a beautiful, colorful salad! Totally agree that the flavor of roasted beets can’t be topped.

  7. Maggie Muggins
    on November 17, 2013 at 8:19 pm said:

    Fantastic salad, that chutney sounds delicious!

  8. Kirsty @ The Natural Foodie
    on November 17, 2013 at 8:19 pm said:

    This looks lovely, and definitely hearty enough to stand out as a main meal on its own.

  9. Gabby @ the veggie nook
    on November 17, 2013 at 1:58 pm said:

    Allergic to raw beets only? SO random!

    I love this salad- so beautiful with the beets and the greens! And honestly I could just eat that chutney with a spoon right out of the pan!

  10. Pingback: Green Salad with 'Beet-con' Crispshello, veggy!

  11. Laura
    on November 17, 2013 at 1:15 pm said:

    This looks delicious – perfect blend of savory and sweet!

  12. Inge (Soup and Such)
    on November 17, 2013 at 12:12 pm said:

    Salad sounds great…and your photos are really pretty!

  13. gigiveganville
    on November 17, 2013 at 11:36 am said:

    Whoa weird allergy, I got some weird ones myself, but can do beets either way.
    Think I will go with the roasted beauties in your salad though. Totally festive with the cranberries too.

  14. Cadry
    on November 17, 2013 at 11:28 am said:

    Wow, raw beets cause paralysis in your vocal chords? How scary! I’ve never heard of such a reaction. I’m surprised that you’ll still braved cooked ones. I’d be too afraid that some part of it would be underdone. How did you discover that you were allergic?

  15. Pingback: Virtual Vegan Potluck 4.0 November 2013 |

  16. Liezl
    on November 17, 2013 at 10:21 am said:

    Salad looks so good. I really like the recipe for the chutney too.
    Thank you for the great combination of recipes.

  17. Cat
    on November 17, 2013 at 2:11 am said:

    This salad looks great – and looks like it would be filling too.

  18. Shira
    on November 16, 2013 at 10:32 pm said:

    Gorgeous salad Janae! Love to see you here at the potluck too. I am with you, ‘salads as mains’ should be my motto. Beauty!

  19. Cat
    on November 16, 2013 at 6:47 pm said:

    So lovely–thanks for sharing this great recipe!

  20. Keely @ Gormandize
    on November 16, 2013 at 6:30 pm said:

    This looks lovely, I love how colourful beetroot makes things! That is a shame about your allergy because raw beetroot in salad is so yummy, not to mention beetroot juice!

  21. Somer
    on November 16, 2013 at 4:56 pm said:

    So weird that you’re allergic to raw beets my dear! I adore this salad! So yummy and colorful! xx

  22. Kelli
    on November 16, 2013 at 3:35 pm said:

    How beautiful! This looks amazing…. cranberries are definitely a great counterpart for the beets!

  23. Alexander Harvey
    on November 16, 2013 at 3:24 pm said:

    Seriously beautiful stuff here! Love the photos.

  24. Allison (Spontaneous Tomato)
    on November 16, 2013 at 1:16 pm said:

    Beautiful photos! Both the chutney and the salad sound delicious. I love the cranberries + sweet potato combination.

  25. sarah@thesweetlife
    on November 16, 2013 at 10:50 am said:

    that is one of the best looking salads I have ever seen! Thanks for bringing it to VVP!

  26. Annie
    on November 16, 2013 at 10:49 am said:

    Okay, scary about the allergy! How did you suss out that raw=bad, but cooked=good?

    Allergy aside…stunning salad. SO Fall.

    Thank you!

    • Janae Wise
      on November 16, 2013 at 10:51 am said:

      I’ve always eaten cooked beets, no problem. But then I got into some raw recipes which used raw beets & the irritation was immediate! I tried again a week or two later, same thing happened. Looked it up on the google, & lo & behold. It’s not that uncommon for people to have issues with raw beets. I avoid raw beet juice as well. 🙂

  27. Trish @infinebalance
    on November 16, 2013 at 10:03 am said:

    Roasted Beets and Quinoa – so good. Love the flavours and colours in this salad!

  28. Suzanne @ hello, veggy!
    on November 16, 2013 at 7:36 am said:

    I love any type of quinioa salad, but I’ll bet the chutney adds something really special!

  29. Laura
    on November 16, 2013 at 7:07 am said:

    Hey Janae – thanks for the recipe!

    Also wanted to let you know that the link to your recipe on the original site (veganbloggersunite.wordpress.com) is broken. I had to go to your home page to see it.

  30. Poppy
    on November 16, 2013 at 7:05 am said:

    Stunning! I love quinoa and spinach together!

  31. luminousvegans
    on November 16, 2013 at 4:51 am said:

    Gorgeous! Happy Virtual Vegan Potluck!

  32. Emma
    on November 16, 2013 at 3:33 am said:

    Ooh yum! Love the sound of the chutney!
    I’m definitely a fan of meal-sized salads 🙂 Enjoy the potluck party.