Beet and carrot salad

Everyone knows the saying you are what you eat. You can make the most of your health and nutrition by indulging in some seasonal, spring recipes that use ingredients, such as arugula, asparagus, beets, carrots and spinach.

When you choose in-season fruits and vegetables, you eliminate the economic factors of having to import. If everyone used in-season ingredients to cook , it would stimulate the local farming economy and would help increase their sales. Purchasing local in-season vegetables and fruits also should cost relatively less, due to the reduced transportation that is required for delivery.

Eating in-season produce also guarantees that your fruits and vegetables are at the peak of freshness and carry fewer chemicals when you buy and cook them. You can even plant your own garden, and grow your own in-season fruits and vegetables.

To help get you started, try one of my favourite spring recipes that invites endless substitutions and additions for individual preference, or dietary restrictions.


• 2 large beets

• 4 large carrots

• 1 tbs. olive oil

• dash of Salt and pepper

• 1 cup of quinoa

• 3-4 cups spinach

• 2 tbs. Tahini

• 2 tbs. lemon juice

• 2 tbs. water

• 1 clove of garlic, minced

• 1 tsp. grated fresh ginger

• 2 tsp. tamari

• 2 tsp. pure maple syrup

• dash of Cayenne pepper


For the Carrots and Beets:

1. Scrub both the beets and the carrots clean, and then chop them into roughly one-inch pieces.

2. Preheat oven to 425 degrees F.

3. Toss the carrots and beets with the olive oil, salt and pepper.

4. Place on a prepared baking sheet and roast in the oven for 25-30 minutes, turning veggies over at least once or twice.

5. Veggies are done when they are fork tender.

For the Quinoa:

1. Place 1 cup of quinoa with two cups of water. Bring to a boil. Reduce heat to a simmer, cover and cook until all the water is absorbed for about 10-15 minutes.

2. When quinoa is done cooking remove from heat.

3. Add spinach to the pan and mix well. Cover until ready to serve (this will make the spinach nice and wilted)

For the Dressing:

1. With a blender, blend together Tahini, lemon juice, water, minced garlic, ginger, tamari, maple syrup and cayenne pepper until smooth.

2. To assemble your salad, mix the roasted veggies with the quinoa and spinach. Drizzle with dressing and serve warm.


Cooking, Healthy, salad, seasonal

All final editorial decisions are made by the Editor(s)-in-Chief and/or the Managing Editor. Authors should not be contacted, targeted, or harassed under any circumstances. If you have any grievances with this article, please direct your comments to

Leave a Reply

Your email address will not be published. Required fields are marked *

Queen's Journal

© All rights reserved.

Back to Top
Skip to content