Beet & Cucumber Salad Recipe
Whipped goat cheese, crispy quinoa & shallots, poppyseed vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Beets
Roast the beets in a preheated oven at 400°F (200°C) for about 45 minutes or until tender. Let them cool, then peel and dice.
- 2
Cook the Quinoa
Rinse the quinoa under cold water. Cook according to package instructions, typically 1 cup of quinoa to 2 cups of water. Once cooked, fluff and let cool.
- 3
Make the Poppyseed Vinaigrette
In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, 1 tablespoon of honey, salt, and pepper to taste. Stir in the poppy seeds.
- 4
Prepare the Shallots
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced shallots and sauté until they are golden and crispy, about 5-7 minutes. Remove from heat and drain on paper towels.
- 5
Assemble the Salad
In a large bowl, combine the roasted beets, diced cucumber, and cooled quinoa. Drizzle with the poppyseed vinaigrette and toss gently to combine.
- 6
Top with Goat Cheese and Shallots
Crumble the whipped goat cheese over the salad and sprinkle the crispy shallots on top. Serve immediately.
