Nicked from the Webs:
Beet, Carrot, and Quinoa salad
Adapted from A House in the Hills

I tried this recipe from Sarah Yates' website, A House in the Hills. And it is KILLER. I've made it several times now. It's great for weekday lunches and I'm guessing it would be really great for parties as well. If you make it, be aware that it's pretty tangy the day of (DELICIOUS), but it mellows out after resting in the fridge.

I adapted it because it's a rarity to find heirloom anything where we live, so I made it using the standard stuff.

Some in-progress shots:

pretty, pretty veggies about to be roasted

My super high-tech (and expensive, natch) make-your-own-dressing gadget from Williams-Sonoma.

So here it is:

Beet, Carrot, & Quinoa Salad
1 cup quinoa (I chose red because it's nuttier and retains its shape better than the standard beige variety. Black quinoa also works very well.)
1 cup water
4-5 small beets (any color), medium dice
4 large carrots, any variety, sliced
Extra virgin olive oil
1/4 cup white wine vinegar
2 tablespoons pure maple syrup
2 tablespoons Dijon (or grainy) mustard
Salt and Pepper

- Preheat the oven to 400 degrees.
- Chop vegetables and toss in olive oil, salt, and pepper. Spread evenly on a rimmed baking sheet.
- Roast vegetables until tender (check at about 20 minutes).
- While the veggies are cooking, rinse the quinoa. Put into a smallish pot, add 1 cup water, and bring to a boil. Once boiling, lower heat and let simmer until the tails have popped (about 20 minutes). Set aside.
- Make the dressing by combining the vinegar, the 2T of olive oil, the maple syrup, and the mustard. Season to taste with salt and pepper.
- Combine cooked quinoa, roasted veggies, and dressing.

And offer the dog carrots, because she'll be staring at you like this while you're chopping:

But then once you've appeased her, she'll just leave it for you to pick up anyway:


No comments:

Post a Comment