Roasted beet and quinoa salad from Thug Kitchen / Bad Manners: The Official Cookbook : Eat Like You Give a F*ck (page 49) by Thug Kitchen and Michelle Davis and Matt Holloway

  • quinoa
  • shallots
  • Show all ingredients...

  • EYB Comments

    See recipe for herb suggestions. Can substitute onions for shallots.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for herb suggestions. Can substitute onions for shallots.

  • CharlaChicarla on June 15, 2024

    I found this to be too oily and not super flavorful even though I used the fresh herbs as suggested. Meh.

  • TNWalberg on May 19, 2020

    Great salad warm or cold - we like adding feta to the salad to add a salty kick. I roast the beets ahead of time in a big batch and then whip up this salad a day or two later.

  • clcorbi on January 23, 2019

    I think this salad is a good idea in theory, but the instructions don't really work as written--even if you cut the beets into very small chunks, it still takes longer than 20 minutes for them to roast, and at such a high roasting temperature they'll get too burnt on the outside before they've softened. Also, I think you need an aggressive amount of salt to make the flavors pop here, which isn't mentioned anywhere.

  • Hannaha100 on October 18, 2017

    Made a version of this with cooked (not roasted) beets. Nice. Toddler wouldn't eat.

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