This delicious root vegetable is versatile, nutritious, and easy to prepare. Enjoy it as a main course or side salad. It goes particularly well with a healthy entree (we suggest grilled fish). It’s also sure to be a hit at a picnic.
Ingredients for the Salad
30 – 45oz canned whole beets or 1# beets (2 1/2-3″) for roasting*
5 oz baby arugula or mixed greens (4 cups)
1/2 cup shredded carrots
1/2 cup quinoa
4 oz goat cheese
1/2 cup chopped walnuts
*Most people opt to use canned beets for this recipe, but if you would like to roast them, do that first. Instructions are below.
Ingredients for the Vinaigrette
1/2 cup EVOO
1/4 cup Balsamic vinegar
1 Tbs Dijon mustard
1/8 tsp kosher salt
Freshly ground black pepper to taste
Cook quinoa in boiling, salted water for 8-11 minutes. Drain well and cool. (Quinoa can be made up to 24 hrs ahead).
Drain and dry canned beets, or if using roasted beets, cool and peel. Cut beets into bite-sized pieces. Tip: put a sheet of parchment paper on your cutting board to prevent staining.
Using a small bowl, whisk ingredients for the vinaigrette together and set aside.
In a separate bowl, combine cut beets and 1/4 cup of the dressing. Toss to coat. Let beets marinate at room temperature for 15-20 minutes.
Place greens, shredded carrots and 1/2 cup cooked quinoa in a salad bowl and toss with dressing to taste.
Arrange tossed salad on plates or platter. Top with marinated beets, then sprinkle with the walnuts and goat cheese. Serve immediately.
To roast beets:
Set the oven rack in the center position. Preheat oven to 400 degrees F.
Trim the tops off the beets, leaving 1/2 inch of the stem. Wash and scrub dirt from the beets and dry well.
Rub with olive oil and sprinkle with salt and pepper. Wrap the beets tightly in aluminum foil and place on a sheet tray.
Roast the beets until fork-tender, about 40 to 60 minutes, time will vary depending on the size of the beets. Check every 20 minutes for doneness.
Allow beets to cool, peel and cut into 1/2-inch wedges.
Recipe Source: Medicine Talk Team