Beet And Quinoa Salad
Ever notice how fresh, nutritious foods not only taste great BUT also happen to be absolutely beautiful? I mean honestly, I could walk circles around a good produce section or a local farmers market just ooohing and aaahing at all the beautiful colors and shapes that surround me.
Am I alone here? (I realize that I might be).
Now any of you that have ever worked with red beets before know very well that unless you are wearing gloves (which I never do) your hands will turn the same brilliant red color that penetrates the beet. Pretty much anything that comes in contact with red beets will absorb their color (beware cutting boards!).
I suppose you could say that red beets are a bit of a “pigment-pushing-bully”.
BUT it is exactly that deep-red-purple-crimson pigment, also known as betacyanin, that gives beets their powerful cancer-fighting ability!
A characteristic, that many would argue, is well worth a few red finger tips.
Oh and the greens! I know that I can’t be the only one guilty of throwing these delicious (and super nutritious) babies out from time to to time! BUT whenever take the time to clean them up and cook them I am never disappointed!!
If you’ve never tried beet greens, think something along the lines of Swiss Chard. They are earthy and once cooked soft and tender. I love adding a splash of apple cider vinegar to beet greens just to round them out a bit and give them a nice little pop!
SO what about you??
What do you guys like to do with your beets and/or beet greens?? I’d love to hear your ideas ans suggestions in the comments:).
Yield: Serves 4-6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
- 4 beets with the greens attached
- 3 cloves of garlic, minced
- 2 tsp olive oil
- ½ red onion, diced
- 1 tsp apple cider vinegar
- 1 cup of cooked quinoa
- 2 tbsp fresh chopped dill
- 1.5 ounces feta cheese, crumbled
- Salt and pepper to taste
Pre-heat oven to 375.
Peel beets and cut them into small bite-sized pieces. Toss beets with one teaspoon of olive oil, garlic, salt and pepper.
Place beets on a rimmed baking sheet and pop in the oven for thirty minutes or until the beets are fork tender.
While the beets are cooking, heat remaining olive oil in a nonstick sauté pan over a medium high heat. Reserve 2 tbsp of onion and set aside. Toss the remainder of the onion into the oil and cook for about five minutes or until the onions are tender.
Stir in beet greens and apple cider vinegar. Allow to cook until the greens are just wilted – this will only take a minute or so.
Allow everything to cool a bit before assembling the salad.
In a large bowl combine the two tablespoons of raw onion that you reserved earlier with dill, beet greens, roasted beets, and quinoa. Season with salt and pepper.
Gently toss in the feta cheese and serve. Enjoy!
Calories: 156; Total Fat: 4.9g; Saturated Fat: 1.3; Cholesterol: 4mg; Sodium: 243mg; Carbohydrate: 23.4g; Dietary Fiber: 5.5g; Sugars: 7g; Protein: 6.4g