Tuesday, August 20, 2013

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

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