Chioggia beet salad with quinoa and blue cheese
Chioggia beet salad with quinoa and blue cheese

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chioggia beet salad with quinoa and blue cheese. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chioggia beet salad with quinoa and blue cheese is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Chioggia beet salad with quinoa and blue cheese is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have chioggia beet salad with quinoa and blue cheese using 12 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Chioggia beet salad with quinoa and blue cheese:
  1. Prepare For the salad:
  2. Prepare 200 grams (~ 1 1/2 cups) of quinoa
  3. Make ready 4 Chioggia (or regular) beets
  4. Take 75 grams (1/2 a cup) of arugula leaves
  5. Take 115 grams (1 cup) medium-hard blue cheese
  6. Prepare 1 handful walnuts
  7. Prepare For the vinaigrette:
  8. Prepare 6 tablespoons sunflower oil
  9. Get 2 tablespoon white wine vinegar
  10. Take 2 teaspoons fine mustard
  11. Take 1 shallot
  12. Take to taste salt & pepper
Instructions to make Chioggia beet salad with quinoa and blue cheese:
  1. Cut the stems off the beets.
  2. Boil the beets: around 20 minutes for small Chioggia beets: up to 1 hour for regular or bigger beets. Poke with a fork to check if they are tender.
  3. Rinse the quinoa.
  4. Boil the quinoa for ten minutes.
  5. After the beets have cooled down a bit, peel and cut them in rings.
  6. Finely chop the shallot.
  7. Mix the ingredients for the vinaigrette: starting with the mustard, vinegar and shallot. Mix until smooth, then add the sunflower oil. Add salt and pepper to taste.
  8. Assemble the salad in a big bowl. Layer the quinoa, arugula and the beets.
  9. Crumble the cheese and the walnuts over the salad.
  10. Add the vinaigrette just before serving.
  11. Bon appétit!

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