Quinoa Beet Salad Recipe

Preheat oven to 400°F (200°C). Wrap each scrubbed beet individually in aluminum foil after tossing with 1 tablespoon olive oil and 1/2 teaspoon salt. Place on a rimmed baking sheet and roast until tender when pierced with a fork: 45–60 minutes depending on size.

When beets are cool enough to handle (about 10 minutes), unwrap and slip off skins using your fingers or a small paring knife. Slice roasted beets into 1/4-inch rounds or wedges. Set aside to cool to room temperature.

While beets roast, rinse 1 cup quinoa under cold water in a fine mesh sieve until water runs clear to remove bitterness.

In a medium saucepan combine rinsed quinoa, 2 cups water (or broth) and 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce to low, cover and simmer for 15 minutes or until liquid is absorbed.

Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and spread on a plate to cool slightly to room temperature (about 10 minutes) so it doesn’t wilt the greens when combined.

Char poblanos over an open flame, under a hot broiler, or in a hot skillet until skins are blackened and blistered on all sides, about 8–10 minutes rotating frequently.

Place charred poblanos in a bowl and cover with plastic wrap or a plate for 10 minutes to steam; this loosens the skins.

Peel and remove stems and seeds from poblanos. Roughly chop and place in a food processor.

Add Greek yogurt, mayonnaise, buttermilk, cilantro, chives, minced garlic, lime juice, smoked paprika, cumin, 1/2 tsp salt and 1/4 tsp black pepper to the food processor with the poblanos. Pulse until smooth and creamy, scraping down sides as needed. Taste and adjust seasoning; if too thick, add up to 1 tablespoon more buttermilk to reach desired dressing consistency.

In a large bowl, massage the sliced kale with 1 tablespoon extra-virgin olive oil and 1 tablespoon lemon juice for 30–60 seconds until it softens slightly. This helps tenderize the kale.

Add baby spinach and mesclun to the massaged kale and gently toss to combine.

Add cooled quinoa to the greens and toss gently to distribute evenly.

Arrange roasted red and gold beet slices over the top and tuck thin watermelon radish slices throughout the salad for color and crunch.

Sprinkle chopped pistachios over the salad.

Drizzle roasted poblano ranch over the salad (start with about 3 tablespoons and add more to taste) and finish with a light drizzle of the remaining 1 tablespoon olive oil, 1 teaspoon honey/maple syrup, and a pinch of salt and pepper to taste. Toss gently to combine, or serve family-style with dressing on the side.