Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, chioggia beet salad with quinoa and blue cheese. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chioggia beet salad with quinoa and blue cheese is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Chioggia beet salad with quinoa and blue cheese is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have chioggia beet salad with quinoa and blue cheese using 12 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Chioggia beet salad with quinoa and blue cheese:
- Prepare For the salad:
- Get (~ 1 1/2 cups) of quinoa
- Make ready Chioggia (or regular) beets
- Prepare (1/2 a cup) of arugula leaves
- Make ready medium-hard blue cheese
- Take walnuts
- Get For the vinaigrette:
- Make ready sunflower oil
- Make ready white wine vinegar
- Take fine mustard
- Get shallot
- Make ready salt & pepper
Steps to make Chioggia beet salad with quinoa and blue cheese:
- Cut the stems off the beets.
- 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.
- Rinse the quinoa.
- Boil the quinoa for ten minutes.
- After the beets have cooled down a bit, peel and cut them in rings.
- Finely chop the shallot.
- 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.
- Assemble the salad in a big bowl. Layer the quinoa, arugula and the beets.
- Crumble the cheese and the walnuts over the salad.
- Add the vinaigrette just before serving.
- Bon appétit!
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