Bowl céréales betteraves chèvre
A vibrant and nutritious salad combining roasted beets, quinoa, fresh greens, and creamy goat cheese, perfect for a healthy lunch or dinner.
Ingredients
Base
- 150 g quinoa or bulgur, cooked
- 1 tbsp olive oil
- Sel et poivre, selon le goût Salt and pepper, to taste
- 3 small red beets, peeled and diced
- 2 handfuls young shoots (spinach, arugula, or kale)
- 80 g fresh or semi-aged goat cheese, crumbled
- 1 avocado avocado, sliced
- 2 tbsp toasted nuts or hazelnuts, crushed
- Graines de grenade (optionnel) Pomegranate seeds (optional)
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey or maple syrup
Instructions
- Preheat oven to 200°C. Roast diced beets with olive oil, salt, and pepper for 30-35 minutes.
- Cook quinoa or bulgur as per package instructions, then drain and toss with olive oil.
- Mix dressing ingredients in a bowl.
- Assemble bowls with grains, roasted beets, greens, avocado, cheese, nuts, and pomegranate seeds. Drizzle with dressing before serving.
Notes
You can add more nuts or seeds for extra crunch and flavor.