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Quinoa + Roasted Beet Salad with Pistachio-Crusted Goat Cheese

Tonight’s salad is just… it’s just delicious. There’s no other word!. Salt-baked beets, dressed in maple syrup + lemon juice, over fluffy gold quinoa with red sorrel, pine nuts + tahini vinaigrette. That was the whole kit and caboodle last time we ran this salad. But sometimes great can be greater, ya know? So we added goat cheese. And then we decided that scrumptious goat cheese should be crusted with pistachios because why not? That’s rhetorical, don’t answer that. Just dig in 🙂


Total prep time: 1 minute


What’s in your bag:

  • Perfection in the form of a salad

What you’ll need from home:

  • A mixing bowl 

How to prep:

  1. Set the goat cheese on the side. 
  2. Pop everything else into the mixing bowl.  S+P to taste.
  3. Toss, toss, toss
  4. Serve it up.
  5. Sprinkle the goat cheese on top and enjoy!


That’s it! Dinner solved, dinner served. #weareWECO


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