Saturday, February 3, 2018

Red Beet and Quinoa Salad

Red Beet and Quinoa Salad

Beets:   I used packaged Trader Joe’s Beets and they were perfect.

If using raw beets:

1            bunch beets, trimmed and scrubbed
1            tablespoon olive oil
1            teaspoon kosher salt
              freshly ground pepper

To prepare the beets, adjust the oven racks so one is in the middle position and preheat the oven to 400 degrees.

Rip off a piece of heavy-duty aluminum foil big enough to enclose the beets.  Put the beets on the foil and season with the olive oil, salt and pepper.  Seal the beets in the foil and put the packet on a baking sheet.  Roast the beets for about 1 hour 10 minutes, until they are tender when pierced with a fork.  Remove the beets from the oven and let cool with the foil packets open.  Peel the beets, wearing thin rubber gloves if you don’t want to stain your fingers, cut into 1/2” cubes.


            Balsamic Vinaigrette  (recipe below)
1            small to medium head radicchio or other greens (I used finely chopped Kale
                                                                        because it holds up to the dressing)
1            cup quinoa, cooked and cooled to room temp.  makes about 3+ cups.
1            cup toasted hazelnuts  (heated in dry sauté pan for a few minutes)
              vegan cheese optional

Add all the ingredients together and mix or add to Kale first and let sit, then add the
rest of the ingredients.

Balsamic Vinaigrette

1          medium or large shallot, minced
1/2       cup plus 2 tablespoon balsamic vinegar
            juice of 1 lemon
1          tablespoon kosher salt
2/3       cup extra-virgin olive oil

Combine the shallot, vinegar, lemon juice, and salt in a medium bowl and set aside for 5-10 minutes to soften the shallot.  While whisking slowly, add the olive oil in a steady stream.  The vinaigrette will keep, refrigerated in a covered container, for up to 1 week.

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