When beets are bad, they are really gross. But roasted,  it is sweet and delicious. Trust.


1 shallot or small onion, diced (about 2 tablespoons)
1 teaspoon Dijon mustard
3 tablespoons white wine, balsamic, or champagne vinegar
1⁄4 cup olive oil
3 medium beets, peeled and chopped into small chunks (about 11⁄2 cups)
1 teaspoon of whatever vinegar you used for the dressing
2 teaspoons olive oil
Salt and ground pepper
2 cups water
1 cup quinoa, rinsed
1 cup kale, stems removed, sliced into thin strips
1⁄4 cup diced fresh herbs*
1 Crank your oven to 400°F. Grab a rimmed baking sheet and have it on standby.
2 Make the dressing: Pour all the ingredients together in a jar and shake it up.
3 For the salad: In a medium bowl, toss the beets together with the vinegar, olive oil, and a pinch of salt. Your hands might get kinda red and bloody looking from the beets. Don’t worry about that; it will wash off, so quit complaining. Pour the mixture onto the baking sheet and roast for 20 minutes, stirring the beets halfway through.

4 While the beets roast up, bring the water to a boil in a medium pot. Add the quinoa. Once 130 that starts boiling again, cover, and adjust the heat to low. Cook the quinoa at a slow simmer until it is tender, about 15 minutes. Just taste it and you’ll figure it out. Drain any extra water that remains in the pot and scoop the quinoa into a medium bowl. Fold the kale into the hot quinoa and then add the dressing. Add the fresh herb of your choice and mix

5 When the beets are done, fold those ruby red bitches right in to the quinoa. Add salt and pepper to taste. Serve this salad at room temperature or refrigerate until cold.

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