Servings: 6

Weight Watcher Smart Points: 19

Preparation Time: 20 Minutes

Cooking Time: 45 Minutes

Ready In: 65 Minutes


  • 1 bunch asparagus, about 25 pieces
  • 3 cups beet cooking liquid plus water
  • 3 large beets and greens
  • ½ cup carrots, julienne
  • ½ cup crumbled goat cheese
  • 2 tablespoons honey
  • Juice of 1 lemon
  • ½ cup olive oil
  • Olive oil to drizzle
  • Pepper
  • ½ cup shelled pistachios
  • 1½ cups dried quinoa or bulgur (I used a red quinoa and bulgur mix)
  • 1 medium red onion, cut into thin slices
  • 2 tablespoons red wine vinegar
  • Salt
  • Enough water to cover beets


  1. First boil the beets until tender
  2. Place the beets in a large saucepan and add water to cover
  3. Bring to a boil, lower heat to a simmer until tender, about 45 minutes
  4. Cool beets, peel, and dice
  5. Make sure to save the liquid!Cook the quinoa in the beet cooking liquid, adding in water if necessary to equal 3 cups
  6. Bring quinoa and water to a boil, cover and lower heat and simmer for 10 – 20 minutes or until done
  7. Rest off heat for 5 minutes and fluff with a fork.Preheat oven to 400 degrees F
  8. Trim asparagus and drizzle with olive oil, salt and pepper
  9. Roast in the oven at 400 degrees F for 20-25 minutes.Wash the beet greens and cut into pieces.Then make the dressing! Whisk together lemon, honey, red wine vinegar, and cayenne pepper
  10. Then drizzle in extra virgin olive oil while whisking
  11. Season with salt, pepper and cilantro.Then assemble! Mix together quinoa, diced beets, julienne carrots, red onions, beet greens and dressing.Top with goat cheese and pistachios and eat up!

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