Recipe: Chioggia beet salad with quinoa and blue cheese

Every once in a while I go to the farmer’s market to get some Chioggia beets. These striped beets make a splash in a tasty salad with quinoa, blue cheese, walnuts and arugula. 

About the beets:

If you can’t get the Chioggia beets, you can use regular beetroots. The taste of regular beets is more pronounced and they need longer to cook. 

About rinsing the quinoa:

Most types of quinoa contain a coating that can give off a bitter taste. To be on the safe side, rinse the quinoa in a fine sieve until the froth is gone. 

Chioggia beet salad with quinoa and blue cheese

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 servings

Chioggia beet salad with quinoa and blue cheese

Ingredients

    For the salad:
  • 200 grams (~ 1 1/2 cups) of quinoa
  • 4 Chioggia (or regular) beets
  • 75 grams (1/2 a cup) of arugula leaves
  • 115 grams (1 cup) of medium-hard blue cheese
  • a handful of walnuts
    For the vinaigrette:
  • 6 tablespoons of sunflower oil
  • 2 tablespoon of white wine vinegar
  • 2 teaspoons of fine mustard
  • 1 shallot
  • salt & pepper to taste

Instructions

  1. Cut the stems off the beets.
  2. Boil the beets: around 20 minutes for small Chioggia beets: up to 1 hour for regular or bigger beets. Poke with a fork to check if they are tender.
  3. Rinse the quinoa.
  4. Boil the quinoa for ten minutes.
  5. After the beets have cooled down a bit, peel and cut them in rings.
  6. Finely chop the shallot.
  7. Mix the ingredients for the vinaigrette: starting with the mustard, vinegar and shallot. Mix until smooth, then add the sunflower oil. Add salt and pepper to taste.
  8. Assemble the salad in a big bowl. Layer the quinoa, arugula and the beets.
  9. Crumble the cheese and the walnuts over the salad.
  10. Add the vinaigrette just before serving.
  11. Bon appetit!
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