Chioggia Beet Salad With Quinoa And Blue Cheese

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Chioggia beet salad with quinoa and blue cheese. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Chioggia beet salad with quinoa and blue cheese, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chioggia beet salad with quinoa and blue cheese delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chioggia beet salad with quinoa and blue cheese is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chioggia beet salad with quinoa and blue cheese estimated approx 20 m + 20 m = 40 minutes.

To begin with this recipe, we must first 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 cook it.

Every once in a while I go to the farmer’s market to get some Chioggia beets. These striped beets make a splash in a tasty salad with quinoa, blue cheese, walnuts and arugula.

About the beets:
If you can’t get the Chioggia beets, you can use regular beetroots. The taste of regular beets is more pronounced and they need longer to cook.

About rinsing the quinoa:
Most types of quinoa contain a coating that can give off a bitter taste. To be on the safe side, rinse the quinoa in a fine sieve until the froth is gone.

Ingredients and spices that need to be Make ready to make Chioggia beet salad with quinoa and blue cheese:

1. For the salad:
2. 200 grams (~ 1 1/2 cups) of quinoa
3. 4 Chioggia (or regular) beets
4. 75 grams (1/2 a cup) of arugula leaves
5. 115 grams (1 cup) medium-hard blue cheese
6. 1 handful walnuts
7. For the vinaigrette:
8. 6 tablespoons sunflower oil
9. 2 tablespoon white wine vinegar
10. 2 teaspoons fine mustard
11. 1 shallot
12. to taste salt & pepper

Steps to make 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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