This brightly colored salad, with rich hues and dense nutrients, was created by the team at The Ranch Malibu. Delicious warm or cold! Also, because so many elements can be prepared in advance and it ages well, this is a perfect tote-to-work salad.
Ingredients
8mediumred beets- 2 to 3 inch-diameter
2tablespoonsextra-virgin olive oil- plus more drizzling
1-1/2cupsred quinoa- rinsed and drained
1teaspoonsea salt- plus more to taste
¼cupunsweetened pure cherry or pomegranate juice
3tablespoonsred wine vinegar
2tablespoonswalnut oil
1cupshallot- finely chopped
1headradicchio- small head, torn into bite-size pieces
¼cupdried sour cherries- chopped
½cupwalnuts- 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
The roasted beets can be prepared up to 3 days ahead and stored in the refrigerator.The salad can be prepared up to 2 days ahead. Cover and refrigerate; garnish with the toasted walnuts just before serving.
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