Photo Courtesy of Eating Well
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We are always for raising our game when it comes to healthy eating – and two of our favorite components are beets and quinoa. There is a ton of nutrition and flavor in both of these, and this simple salad (which can also serve as a meatless main course) has it all.
We found the original recipe and picture on the EatingWell website (click HERE for the original recipe), and we were inspired to put our own spin on the dish.
We suggest using red beets, but try this recipe with the sweeter, and less earthy, golden beets. You might also like using blood oranges with the golden beets for some interesting color and texture.
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- 3 medium beets (about 1¼ pounds)
- 2 cups vegetable broth
- 1½ cups water
- 2 cups red quinoa (see Tips)
- ½ teaspoon salt
- 2 medium oranges
- 1 tablespoon sherry vinegar or champagne vinegar
- 2 tablespoons Serious Foodie Pomegranate Sauce (click [url href=”http://www.serious-foodie.com” target=”_blank”]HERE [/url]to order on line)
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 teaspoon sugar
- 3 tablespoons extra-virgin olive oil
- ¼ cup plus 2 tablespoons finely chopped fresh parsley, divided
- Optional: 1/2 cup feta, crumbled
- Optional: 1 whole pomegranate, seeded (see Tips)
- Position rack in center of oven; preheat to 350°F. Trim the root end of the beets and remove any greens (reserving for another use); rinse and pat dry. Wrap individually in foil. Roast until tender, 1 to 1¼ hours, depending on size.
- Meanwhile, bring broth, water, quinoa and salt to a boil in a large saucepan. Reduce heat, cover and simmer until the liquid is absorbed, about 20 minutes. Transfer the quinoa to a large serving bowl.
- Working a bowl, cut the 2 oranges into segments (see Tips) and set aside.
- Stir together the vinegar, Pomegranate sauce, sugar, salt and pepper together; gradually whisk in oil in a thin stream until well combined. Stir in ¼ cup parsley.
- When cool enough to handle, peel and dice the roasted beets. Add to the quinoa along with oranges, and gently combine. Pour the dressing over the salad and gently toss to coat. Serve garnished with the reserved orange segments, optional pomegranate seeds, optional feta, and the remaining 2 tablespoons parsley.
- Make Ahead Tip: Cover and refrigerate beets (Steps 1 & 2) and quinoa (Step 3) in separate containers for up to 1 day. Prepare the salad up to 2 hours ahead; garnish just before serving.
- Tips: Red quinoa, which you can commonly find in stores where white quinoa is sold, gives the dish a stunning color. If you can only find white, that’s fine too. Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. Most quinoa available in the U.S. has been “scrubbed” of its bitter outer coating—check the label to see if you need to rinse it first.
- To seed a pomegranate, fill a large bowl with water. Lightly score the fruit into quarters from crown to stem end, cutting just through the skin. Hold the fruit under water, break it apart and use your hands to gently separate the plump seeds from the skin and white pith. Discard the white pith. Pour the seeds into a colander. Rinse and pat dry.
- To segment citrus, slice both ends off the fruit. With a sharp knife, remove the peel and white pith; discard. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice into the bowl before discarding membrane, if desired.