Innocent mistakes can lead to splendid results. You would think I’d know a common red beet from a golden, or a chioggia beet? But we all know that you can’t judge the insides by the cover. Chioggia are Italian heirloom beets —as sweet as they are gorgeous. This candy cane variety has alternative red and white concentric whorls. (Leave it to the Italians to come up with stunning designer edibles). It didn’t occur to me that the Metro store on Somerled would carry anything but ordinary beets. Yes they looked a tad pale, but I was taken in by the freshness of the greens and not really paying attention to the almost coral coloured exterior. This recipe calls for the kind of beets that stain everything bright, deep magenta. But, lo and behold, the look and flavour of this dish was perfect in spite of the surprise beets from the Metro store.
I’m aware that some of you don’t like quinoa, and many avoid beets. What you need to know, is that this recipe transforms both ingredients in a most astonishing way.
Quinoa Beet Salad
- 1 c quinoa, cooked with a teaspoon of Vegeta or your choice of seasoning
- 2-3 beets, boil whole just until tender when pierced with a fork, then peel and cube
- 2/3 c chopped red onion
- 2/3 c raw cashews
- 1-2 T olive oil
- 2 T lemon, or white balsamic vinegar
- sea salt
Add the beets to the quinoa while it is still hot. Add red onion and cashews. Dress with oil, lemon and a little sea salt. Serve warm or cold. Serves 8.
Quinoa and Beet Salad Print Ready Recipe
- For a bright magenta coloured dish, select ordinary beets.
- Every now and then there is a Jittery Cook dish that becomes my new personal favorite. This Quinoa and Beet Salad is now holding that torch.
- Thanks to Anne, the splendid chef from Centre Tara, for divulging the ingredients to this wonderful dish.
- Roasted Tomato, Spinach and Quinoa Salad (hothouseyogaob.wordpress.com)
- 10 Killer Quinoa Salads (eatdrinkbetter.com)
- Today’s Recipe: Roasted Beets with Goat Cheese and Herbs (williams-sonoma.com)
- Today’s Recipe: Beet Carpaccio (williams-sonoma.com)
Susan Schwartz says
sounds divine, Holly. I tend to roast beets, wrapped two or three in foil, at about 400 degrree F rather than boil them: roasting urges out their natural sweetness, which boiling doesn’t. And I have found I prefer the red quinoa to the white: it’s more colourful, for one, and a bit crisper. I could see how yellow beets with red quinoa could be yummy together.
Sonia Ribaux says
Your timing is perfect. I already love beets (but don’t eat them much) and I’ve been looking for interesting quinoa dishes. I don’t love quinoa but I’m trying. Thanks.
p.s. The photos look great!
Beautiful salad. I have never heard of quinoa, but it sure makes a pretty salad. Thanks for visiting my site. I’ll be following yours. 🙂
Those beets might be the prettiest vegetable (once you cut then open). 🙂