Hey guys! I sure hope you are enjoying this Thursday and some of you are enjoying the benefits of all the Spring has to offer. While we've been getting unseasonable whether here lately in the Seattle area, the past few days have been just what you would expect from this gem of a city. Yep, rain.
So, while this recipe may seem like more of a fall or winter favorite, over in these parts we get the benefits of cooler temps and a winter-like chill much longer than most so soups and salad are on a lot more often than most.
Keeping that in mind, I've had a hankering for beets lately. To me, this is quite funny seeing as how I remember thinking when I was younger that only old people eat beets. Well, here I am every bit of 36 years old (which is not old at all) and loving this little root veggies all of a sudden. Am I late to the bandwagon? Perhaps. But remember, I pretty much vowed I would never like them and commitments like that take some time to wear off, right?
So, we all know that as we move into Spring and Summer that salads, at least in my house, are all the rave. They are super easy and quick meals that offer sneaky ways sometimes getting veggies in to the "littles" when you add dressings like the one I'm sharing today. Sweet and tangy, with the beets, this salad offers the refreshing tastes we all love in this season and for a protein punch you could even add salmon or chicken or any other meat of your choice.
So, let's get to it, shall we?
Here's what you'll need:
Fresh Kale (I used TJ's bagged since I was out of fresh kale)
1 c white quinoa
3-4 medium to large sized beets
Goat cheese (crumbled)
1 tbs water
Avocado or olive oil
Salt & Pepper to taste
Preheat oven to 400. Rinse beets, lay them out in foil, tuck tightly, and place on a oven safe pan/tray.
Place beets in oven and roast for 30-45 until tender.
Place to the side.
Cook quinoa according to package directions.
While your quinoa is cooking, rinse kale and heat a saute' pan to medium heat and toss in kale.
Toss 1 tsb of water into the pan while the kale is cooking and place a lid on for about 30 secs.
Kale should just begin to turn a bright green when you remove from pan and still have some crunch.
Remove kale from pan and set aside.
Once these three ingredients are cool, grab a large bowl and place quinoa and wilted kale inside and toss gently.
Next, for the beets. I like to use a paper towel or even gloves to hold the beets for this step but you can totally just use your hands, unprotected. The juice from the beets will stain so be sure to wear an apron or crummy clothes. You definitely don't want to wear your favorite white shirt for this job.
Peel the beets and cut into small cubes.
Toss beets onto top of salad. If you're preparing this dish for later, you may want to wait until later to toss beets onto the top of the salad as they will also stain the quinoa and the cheese.
Take your goat cheese and a fork and use the fork to crumble the cheese over the top.
Now for the dressing...
2 tsb avocado or olive oil
1 tsb Bragg's Apple Cider Vinegar
2 tsp honey
1/2 tsp salt
1/2 tsp pepper
1 large orange, juiced
(You can also substitute 1/2 c fresh squeezed OJ purchased from your local grocer. Trader Joe's has a great selection of fresh squeezed juices)
I like to use Mason jars to make my dressings as you can top it off and shake it up. You can totally use a bowl for this as well.
Combine above ingredients in jar and shake vigorously until well combined.
Pour over salad but don't saturate. You may or may not use all of the dressing for the salad.
Now, it's time to enjoy!
If you try this recipe, I'd love to hear if you enjoyed it or if you changed it to fit your own personal taste. Either way, I hope you'll give beets a chance like me and try it soon!
Happiest of Thursdays, friends! xo