Beet Red Bowl w/ Lime Cilantro Vinaigrette

  • Prep Time: 10m
  • Cook Time: 40m
  • Total Time: 50m
  • Serves: 1 person
  • Yield: 1 bowl


For The Lime Cilantro Vinaigrette

  • 4 tbsp. olive oil
  • 2 tbsp. lime juice
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. honey
  • 1 tbsp. finely minced fresh cilantro

For The Bowl

  • 1 red/purple/orange carrot
  • 1 blood orange
  • 1 c cooked kaniwa or quinoa
  • 1/2 c raspberries
  • 2 beets
  • a few cilantro leaves (for garnish)


  1. Boil your beets for 40 minutes or until fork tender.
  2. Peel (the peeling should slide off using just your fingers) and slice.
  3. (You can cook your kaniwa or quinoa while the beets cook if you haven't yet cooked it)
  4. In a small dish, combine the vinaigrette ingredients (lime juice, olive oil, apple cider vinegar, honey and cilantro).
  5. Cut off both ends of your blood orange. Slice the side peelings off with your knife, and slice into slices.
  6. Grate your carrot.
  7. Arrange your kaniwa or quinoa at the bottom of a serving bowl.
  8. Place your beets, raspberries, blood orange and grated carrot around the bowl.
  9. Garnish with cilantro.
  10. Pour over the dressing just before serving.
  11. Enjoy!

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