Tagged with salad recipe

Quinoa and Beetroot Salad with Walnuts and Chevre


Quinoa and Beetroot Salad with Walnuts and Chevre

1 cup uncooked Quinoa
1 each medium/large golden and red beetroot
1/2 red onion, finely diced
1/2 cup walnuts, lightly toasted
1 cup green beans, blanched and french cut
1/4 cup balsamic vinegar
2 tbsp red wine vinegar
1/4 cup extra virgin olive oil
1 tbsp grainy mustard
1/2 a bunch of Freshly chopped parsley
Chevre frais
Salt and Pepper

Preheat your oven to 425 degrees fahrenheit. Wash and trim the beetroot and place them in an aluminum packet, sealed up on a baking tray, in the oven for about an hour. Remove from the oven and open packets so that the beets can thoroughly cool before peeling them with the backside of a spoon and dicing into quarter inch pieces. Place a pot on the stove with two cups of lightly seasoned water, or vegetable stock, and add quinoa. Bring to the boil, reduce the heat to low, cover with the lid until all the moisture absorbs, 15-20 minutes. Meanwhile add onions and vinegar to another pot on medium heat and reduce the liquid by half. At this point add a good tablespoon of grainy mustard and olive oil and salt and pepper. Mix well until the mixture emulsifiers. To assemble the salad first add the cooled quinoa to a large bowl, gently toss in the beets, sweet onion vinegar dressing, then the green beans, parsley and walnuts. To serve, add some crumbled chevre to the salad.

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Balsamic Roasted Beet Root

Roasted Beets

Easy Beets, I swear you’ll love these. Give them a try.

  • 4 large beat roots (put on some gloves if you’re worried about having pink hands for the evening!)
  • Olive Oil, Balsamic Vinagar, Salt and Pepper

In a large bowl combine a couple good splashes each of olive oil and balsamic, 1:2 ratio. Add some salt and pepper. Wash, peel and slice your beet roots and toss them in the oil and vinagar. Layer the beets in a double layered tin foil packet and seal up. Roast at 400 degrees for about an hour. Remove from oven and let cool.

These beauties can be added to a salad, or served as a side.

Add some chevre, arrugula and toasted pepitas (pumpkin seeds) to make a nice salad.

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Baja Bruschetta Ensalada

 Something quick, easy and loaded up the way one should eat. This Baja Bruschetta salad will take you to the sunny pacific Baja peninsula.

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Goat Cheese and Walnut Salad with Honey Dijon Vinaigrette

Chevrewalnutsalad(Salade de chèvre et noix de grenoble avec le vinagrette de dijon-miel)

  • Fresh baby spinach
  • 1 tomato, cubed
  • 1/3 cucumber, cubed
  • 1/4 cup split walnuts
  • 1/8 cup of crumbled fresh goats cheese

Dressing

  • 3 tbs extra virgin olive oil
  • 2 tbs white balsamic vinegar
  • 1tsp grainy Dijon mustard
  • 1tsp honey
  • Salt and pepper to taste

…et voila!

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