With the holidays well underway, it’s nice to have a few lighter lunch salads to enjoy in between the grand celebratory dinners of Christmas and New Years. This recipe is inspired from a recipe in Quebec author Josée di Stasio’s fabulous new book, “à la di Stasio 3”. Roast the beets in advance so that you can toss this salad together within half an hour, or prepare the whole recipe in advance to allow the flavors to blend.
Beet and apple quinoa salad
- 1 cups quinoa
- 500 grams (~ 2 cups) cooked beets, peeled and diced
- 3 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 3 tbsp olive oil
- salt and pepper
- 100–200 grams crumbled aged Caprano cheese (or your favorite aged cheddar cheese)
- 2 apples, diced and tossed with lemon juice
- Chopped flat leaf parsley (optional)
- First cook the quinoa. In a medium saucepan combine the quinoa with 1.5 cups water. Bring the mixture to a boil, cover the pot, and reduce the heat to low and let it simmer for about 15 minutes. When the water is absorbed, take the pan off the heat and leave it covered for about 10 minutes, then uncover and fluff with a fork. Let cool completely before proceeding with the rest of the salad.
- In a large bowl, combine the cooked quinoa and the beets. Toss to combine.
- Mix the vinaigrette by whisking together the vinegar, lemon juice, olive oil, salt and pepper, and pour the vinaigrette over the quinoa and beets. Toss to combine.
- Divide the salad among 4 plates, topping with crumbled cheese and diced apples. Sprinkle with flat leaf parsley.
How to cook fresh beets:
- The best way is to roast the beets whole, but boiling also works.
- Preheat the oven to 375°F.
- Scrub the skins of the beets under cold water to remove all the dirt.
- Place the beets on a large sheet of aluminum foil, drizzle with olive oil, and gather the foil so that the beets are sealed.
- Roast the beets for about an hour, or until they are fork tender.
- When the beets are cooked, retrieve the foil packets from the oven, open them up (carefully) and let the beets cool slightly.
- Peel the beets with gloved hands, and let cool completely.