Red Quinoa and Beet Salad with Goat Cheese and Pistachios
A healthy salad made neon pink thanks to our friend the beet!
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 large beets and greens
- Enough water to cover beets
- 1½ cups dried quinoa or bulgur (I used a red quinoa and bulgur mix)
- 3 cups beet cooking liquid plus water
- 1 bunch asparagus (about 25 pieces)
- Olive oil to drizzle
- Salt
- Pepper
- Juice of 1 lemon
- 2 tablespoons honey
- 2 tablespoons red wine vinegar
- 1/8 teaspoon cayenne pepper
- 1/2 cup olive oil
- ½ cup carrots (julienne)
- 1 medium red onion (cut into thin slices)
- 1/2 cup crumbled goat cheese
- 1/2 cup shelled pistachios
Instructions
- 1
First boil the beets until tender. Place the beets in a large saucepan and add water to cover. Bring to a boil, lower heat to a simmer until tender, about 45 minutes. Cool beets, peel, and dice. Make sure to save the liquid!
- 2
Cook the quinoa in the beet cooking liquid, adding in water if necessary to equal 3 cups. Bring quinoa and water to a boil, cover and lower heat and simmer for 10 – 20 minutes or until done. Rest off heat for 5 minutes and fluff with a fork.
- 3
Preheat oven to 400 degrees F. Trim asparagus and drizzle with olive oil, salt and pepper. Roast in the oven at 400 degrees F for 20-25 minutes.
- 4
Wash the beet greens and cut into pieces.
- 5
Then make the dressing! Whisk together lemon, honey, red wine vinegar, and cayenne pepper. Then drizzle in extra virgin olive oil while whisking. Season with salt, pepper and cilantro.
- 6
Then assemble! Mix together quinoa, diced beets, julienne carrots, red onions, beet greens and dressing.
- 7
Top with goat cheese and pistachios and eat up!