Red Quinoa and Beet Salad – Ranch Malibu
Red Quinoa and Beet Salad, bursting with color, nutrients, is just as delicious served cool or warm, which makes an all-season salad.
The Ranch Malibu assists guests in re-calibrating their mind, body and spirit through an intensive week long endurance, wellness and nutrition program. Located three miles above the Pacific Ocean in the Santa Monica Mountains, the 15-cottage retreat is beautifully situated on a large working ranch. The open-air kitchen at The Ranch makes meal time a communal experience. Guests are encouraged to join the Chef during his weekly cooking class to learn the basic techniques and skills required to create a healthy plate. These lessons are reinforced when guests return home with regular communication from The Ranch, including seasonal recipes and tips for maintaining results, like this bright and colorful salad.
Ingredients
- 8 medium red beets - 2 to 3 inch-diameter
- 2 tablespoons extra-virgin olive oil - plus more drizzling
- 1-1/2 cups red quinoa - rinsed and drained
- 1 teaspoon sea salt - plus more to taste
- 1/4 cup unsweetened pure cherry or pomegranate juice
- 3 tablespoons red wine vinegar
- 2 tablespoons walnut oil
- 1 cup shallot - finely chopped
- 1 head radicchio - small head, torn into bite-size pieces
- 1/4 cup dried sour cherries - chopped
- 1/2 cup walnuts - toasted and chopped
- Freshly ground black pepper
Instructions
- Preheat the oven to 375°F. Arrange the beets in a small baking dish, add a drizzle of olive oil, and cover with foil. Roast the beets until tender when pierced with a small sharp knife, about 1 hour. Set aside to cool.
- In a heavy medium saucepan over medium-high heat, combine 3 cups water, the quinoa, and 1/2 teaspoon of the salt and bring to a boil. Reduce the heat and simmer until the liquid is reduced by half, about 10 minutes. Reduce the heat to low, cover, and cook until the quinoa is tender and the water has been absorbed, about 10 minutes longer. Transfer the quinoa to a large bowl and let cool to room temperature.
- In small bowl, whisk together the cherry juice, vinegar, walnut oil, and olive oil to blend. Stir in the shallot and remaining 1/2 teaspoon salt.
- Pour the dressing over the quinoa and toss to blend. Peel, halve, and thinly slice the beets. Add the beets, radicchio, and dried cherries to the quinoa and stir gently to combine. Season the salad with salt and pepper, sprinkle with the walnuts, and serve.
Spa Index Kitchen Notes
Nutrition