One of my favorite veggies from the Farmer's Market is beets. I never used to like beets but I think that's because I'd only eaten them pickled. A couple of summer's ago, I discovered roasted beets. They are so sweet and so easy to prepare. Just cut off the tops, rub in olive oil, sprinkle with salt and pepper, wrap in aluminum foil and roast in a 400 degree oven for an hour. Test for doneness, they should be fork tender. Once they have cooled, rub off skin. I use rubber gloves so I don't end up with beet colored hands. Slice and enjoy.
Most days, I come home for lunch. I am always looking for something different for lunch. I found this recipe. How perfect, I had leftover quinoa in the frig. I added black beans for protein. Not only is this a beautiful pink salad, it is delicious!!!
Quinoa, Roasted Beet and Walnut Salad
3-4 medium beets, washed and trimmed (do not peel)
1 c. (240 ml.) dry quinoa
2 cups (480 ml.) water
1/2 c. (120 ml.) walnuts, lightly roasted and cooled
2 cloves of garlic, minced
grated rind of one lemon
juice of one lemon (about 1/4 cup)
2 T. (30 ml.) balsamic vinegar
1/4 c. (60 ml.) extra-virgin olive oil
2 tsp. (10 ml.) dijon mustard
1 tsp. sugar
1 can black beans
1/3 cup (80 ml.) fresh cilantro, chopped
salt and pepper to taste
Preheat oven to 425 F. Wrap beets in foil and bake until extremely tender, about 45 minutes-1 hour. Let cool, then peel off the skins and dice into 3/4 inch (2-cm.) cubes. Set aside.
Bring water to boil in a small heavy saucepan. Rinse quinoa well and add to water. Return to boil, then reduce heat to low and cover. Allow to simmer, untouched, for 25 minutes, then check to see if water has been absorbed. If not, continue simmering until all water is absorbed, then uncover and allow to cool. (If you are in a hurry, you can turn the hot quinoa into a glass bowl at this point and place it in the fridge for about 30 minutes).
In a nonstick frypan, heat oil and add garlic and lemon rind. Cook and stir for 2 minutes, then add balsamic vinegar, lemon juice and stevia. Remove from heat.
Add beets to cooled quinoa. Break walnuts into pieces and add to the bowl. Pour dressing over and toss well until quinoa is tinted pink. Add cilantro and combine well. Season to taste with salt and pepper. This salad is even better the second day, after flavours meld. Makes 4 servings.
I am linking this to Pink Saturday at How Sweet the Sound!
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