Mariniated Beet Salad Recipe

Inspired by OBO' Italian Table & Bar

Time1h 30m

Serves4

Satsuma Mandarin, Quinoa, Yogurt, Mint, Orange Anise Vinaigrette

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Ingredients

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Salad Base

4 medium Beets

1 cup Quinoa

2 whole Satsuma Mandarins

1 cup Fresh Mint Leaves

Vinaigrette

4 tablespoons olive oil

3 tablespoons Fresh Orange Juice

1 teaspoon Anise Seed

1 tablespoon Honey

1 teaspoon Celtic sea salt

1 to taste black pepper

Topping

1 cup Plain Yogurt

Method

Preparation of Beets

Roast the Beets

Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until they can be easily pierced with a fork. Once cooked, let them cool, then peel and chop into bite-sized pieces.

Quinoa Cooking

Cook Quinoa

Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Once cooked, fluff with a fork and let it cool.

Vinaigrette Preparation

Make the Vinaigrette

In a small bowl, whisk together the olive oil, fresh orange juice, anise seed, honey, salt, and black pepper until well combined. Adjust seasoning to taste.

Salad Assembly

Combine Ingredients

In a large bowl, combine the roasted beets, cooked quinoa, and segments of Satsuma mandarins. Pour the vinaigrette over the salad and toss gently to combine.

Add Mint and Yogurt

Chop the fresh mint leaves and sprinkle over the salad. Serve each portion topped with a dollop of plain yogurt.