Beet Recipe
quinoa, capers, chives, shallots, wasabi, crackers
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Cook Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork and set aside to cool.
- 2
Prepare Roasted Beet
Preheat your oven to 400°F (200°C). Wrap a large beet in aluminum foil and roast in the oven for about 45-60 minutes, or until tender when pierced with a fork. Allow to cool, then peel and dice into small cubes.
- 3
Prepare the Dressing
In a small bowl, combine the chopped shallots, wasabi paste, and a pinch of salt. Gradually mix in 2 tablespoons of olive oil, whisking until combined. Adjust seasoning to taste and set aside.
- 4
Combine Ingredients
In a large mixing bowl, combine the cooled quinoa, diced roasted beet, capers, and chopped chives. Pour the dressing over the salad and gently toss to combine all ingredients evenly.
- 5
Serve
Serve the salad on individual plates or in a large bowl, accompanied by a side of your favorite crackers for dipping or topping.