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Roasted beets, pomegranate and kaniwa salad - sweet roasted corn, and crunchy pepitas, creamy avocado, fresh lemon, cilantro and scallions, and a nice zing from the cayenne pepper - this salad is an explosion of colors, flavors and textures. | www.viktoriastable.com

Kaniwa beet salad {roasted corn + avocado}

Roasted beets, pomegranate and kaniwa salad with sweet corn, avocado, fresh lemon, cilantro and scallions, and toasty pumpkin seeds - this salad is an explosion of colors, flavors and textures.
Course Salad
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 3 -4
Calories 314 kcal
Author Viktoria

Ingredients

  • 4 medium beets (I used a combination of red and yellow)
  • 1/4 cup kaniwa (if you can't find kaniwa, replace with quinoa)
  • 1/2 cup water
  • 1 avocado
  • 1/2 cup roasted corn kernels (freshly roasted are best, but frozen or canned would work too)
  • 1/2 cup pomegranate arils (from 1 pomegranate)
  • 1/2 cup chopped scallions
  • 1/2 cup chopped cilantro
  • 1/4 cup toasted pumpkin seeds
  • 1 bunch of beet greens, sauteed (optional)
  • Baby greens for garnish (optional)
  • zest of 1 lemon
  • juice of 2 lemons
  • 2 Tbs olive oil
  • pinch or two of cayenne pepper

Instructions

  1. Preheat oven to 400° F.

  2. Quarter the beets, drizzle with olive oil, and wrap in foil. Roast in the oven for about 1 hour, or until they are soft.
  3. If you are using fresh corn, drizzle with olive oil, and salt, and wrap in foil. Put on the grill for about 30 minutes, turning occasionally.
  4. While the beets and corn are roasting, add the kaniwa and water to a small pot, and bring to a boil. Reduce heat and cook until the liquid is absorbed (15-20 minutes). Let cool.
  5. Chop the beet greens, and stems (if using), and cook in 1-2 Tbs of olive oil with salt and pepper, until wilted.
  6. Chop the scallions, cilantro, and avocado, and set aside.
  7. Remove the pomegranate arils. Check these instructions on how to remove pomegranate seeds.
  8. Make a simple dressing with the lemon juice, lemon zest, olive oil, cayenne pepper and salt.
  9. Assemble the salad by mixing the cooked kaniwa, with the roasted beets, corn, pomegranate arils, scallions, cilantro, and chopped avocado with some baby greens, and the cooked beet greens (if using). Add the dressing, mix well, and adjust the flavors if needed.
  10. Sprinkle the toasted pumpkin seeds and more pomegranate arils on top, and serve.