Roasted Beet and Quinoa Salad
3 – 4 medium beets, greens
cut off, leaving 2 inches
1/2C red quinoa
1C chicken stock
3C greens or arugula
1/2C hazelnuts, roasted,
shells rubbed off, coarsely chopped
4 oz. feta cheese, cut
into small cubes
Vinaigrette
3 Tbsp. pear vinegar
1 Tbsp. sherry wine
vinegar
2 tsp. honey mustard
salt and pepper to taste
6 Tbsp. olive oil
Preheat oven to 350F. Wrap each beet in foil, place on a cookie
sheet and roast until tender – about 50 minutes. Unwrap, let cool, peel and cut into wedges.
Sauté quinoa 2 – 3 minutes
in a dry pan until lightly toasted, add the stock and bring to a simmer. Cover and simmer 15 minutes or until
tender. Drain off any excess liquid.
Toss the greens with
vinaigrette to coat. Add the quinoa and
toss again. Add the hazelnuts and finely
the feta, tossing lightly. Toss the beet
wedges separately with vinaigrette to coat.
Divide the salad among plates and spoon the beet wedges on top.
MAKES: 6 servings