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Ingredients
US|METRIC
4 SERVINGS
- 2 beets (medium size, scrubbed, gold or red)
- 2 fuji apples
- 4 cups baby arugula
- 1 cup cooked quinoa (cooled)
- 4 Tbsp. blue cheese (crumbled)
- 1/4 cup roasted sunflower seeds
- 1/4 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 1 tsp. ginger (grated)
- 1/4 tsp. cayenne
- 1 tsp. honey
- 1 Tbsp. fresh lemon juice
- 1/4 tsp. salt
- freshly ground black pepper
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Directions
- For dressing, combine olive oil, vinegar, lemon juice, ginger, honey, red pepper and black pepper in jar with tight-fitting lid; shake until well blended.
- Attach Spiralizer Attachment to your KitchenAid® Stand Mixer. Center one beet on fruit and vegetable skewer; attach to Spiralizer. Attach peeler blade and fine spiralizing blade and position at end of beet. Position bowl below beet to catch beets and peel. Turn mixer to speed 4 and process until blade reaches end of beet. Repeat with remaining beet. Remove peeling blade and fine spiralizing blade.
- Attach large core slice blade to Spiralizer. Center one apple on fruit and vegetable skewer; attach to Spiralizer. Position large core slice blade at end of apple; place bowl under blade to catch apple. Turn mixer to speed 6 and process until blade reaches end of apple. Repeat with remaining apple.
- Divide arugula among 4 serving plates. Top with beets, apples and quinoa; sprinkle with blue cheese and sunflower seeds. Serve with dressing
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories350Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol5mg2% |
Sodium340mg14% |
Potassium490mg14% |
Protein7g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate34g11% |
Dietary Fiber6g24% |
Sugars16g |
Vitamin A15% |
Vitamin C20% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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