Red And Golden Beet Salad Recipe

Preparation Steps

1. 1

   Prepare the Beets

   Preheat the oven to 400°F (200°C). Wrap the red and golden beets in aluminum foil and roast for about 45-60 minutes or until tender. Let them cool, then peel and chop into bite-sized pieces.

2. 2

   Make the Butternut Squash Crema

   Peel and cube the butternut squash. Boil in salted water until tender, about 15 minutes. Drain and blend with 2 tablespoons of olive oil, salt, and a splash of water until smooth. Set aside.

3. 3

   Cook the Quinoa

   Rinse the quinoa under cold water. Combine quinoa and 2 cups of water in a pot and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.

4. 4

   Prepare the Sherry Vinaigrette

   In a small bowl, whisk together 4 tablespoons of olive oil, red wine vinegar, honey, salt, and black pepper to taste until emulsified.

5. 5

   Crisp the Quinoa

   In a pan over medium heat, add cooked quinoa and toast until crispy, about 5-7 minutes.

6. 6

   Assemble the Salad

   In a large bowl, combine the roasted beets, quinoa, and drizzle with the vinaigrette. Toss gently to combine. Serve on a plate with a dollop of butternut squash crema and crumbled Bulgarian feta on top.