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Great recipe for Chioggia beet salad with quinoa and blue cheese. Every once in a while I go to the farmer's market to get some Chioggia beets. These striped beets make a splash in a tasty salad with quinoa, blue cheese, walnuts and arugula.
To get started with this particular recipe, we must prepare a few ingredients. You can cook chioggia beet salad with quinoa and blue cheese using 12 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Chioggia beet salad with quinoa and blue cheese:
- Get For the salad:
- Take 200 grams (~ 1 1/2 cups) of quinoa
- Take 4 Chioggia (or regular) beets
- Take 75 grams (1/2 a cup) of arugula leaves
- Get 115 grams (1 cup) medium-hard blue cheese
- Take 1 handful walnuts
- Prepare For the vinaigrette:
- Get 6 tablespoons sunflower oil
- Make ready 2 tablespoon white wine vinegar
- Prepare 2 teaspoons fine mustard
- Make ready 1 shallot
- Take to taste salt & pepper
Everything - quinoa, beets, nuts, apple, onions - is mixed together with that lemony dressing that's sweetened with just a touch of honey. Best with a little (who are we kidding - a lot!) of goat cheese over top. Serve this roasted beet and quinoa salad for dinner and keep leftovers for lunch all week long! These striped beets make a splash in a tasty salad with quinoa, blue cheese, walnuts and arugula.
Instructions to make Chioggia beet salad with quinoa and blue cheese:
- Cut the stems off the beets.
- Boil the beets: around 20 minutes for small Chioggia beets: up to 1 hour for regular or bigger beets. Poke with a fork to check if they are tender.
- Rinse the quinoa.
- Boil the quinoa for ten minutes.
- After the beets have cooled down a bit, peel and cut them in rings.
- Finely chop the shallot.
- Mix the ingredients for the vinaigrette: starting with the mustard, vinegar and shallot. Mix until smooth, then add the sunflower oil. Add salt and pepper to taste.
- Assemble the salad in a big bowl. Layer the quinoa, arugula and the beets.
- Crumble the cheese and the walnuts over the salad.
- Add the vinaigrette just before serving.
- Bon appétit!
This beet and blue cheese salad is a masterpiece of flavors, starring tender beets, crunchy pistachios, edamame, and blue cheese crumbles. Everybody loves a good transformation story. Hence, the popularity of all those makeover and home reno shows and the old "rags to riches" novel and movie plot. To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. Sliced Chioggia Beet Salad with Parsley Pesto and Goat Cheese is a nutritious detox salad, full of vitamins and antioxidants.
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