Roasted Beet Salad With Sprouted Quinoa And Basil Print 3 LikeDislike By Elizabeth Schindler Ok, so I’m a little biased when it comes to beets. I do love them so!! They are all the rage right now because of their versatility and their long list of nutritional wins. Their deep red color is a tell tale sign of their high disease fighting antioxidant content, like those in blueberries, goji berries, or cranberries. Beets are a great blood detoxifyer, full of anti inflammatory properties, and can help reduce blood pressure. While these are impressive facts, the truth is, I eat them because they are delicious, and pair well with many other foods, like in this salad. Their sweet nature balances out the bitterness of the basil, the acidity of the vinegar, and the crunch of the celery. I created this recipe for a client who loves beets just as much as I do, using sprouted quinoa to make it a little more substantial to eat with a green salad, or as an afternoon snack. Combining protein with fiber, like in the classic example of peanut butter and apples, is what satiates your body, so you don’t have to go looking for anything else to eat. It’s perfect for a quick hunger fix, but be warned, their staining power is merciless, check your teeth before resuming any public activities!