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

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We hope you got insight from reading it, now let’s go back to chioggia beet salad with quinoa and blue cheese recipe. You can cook chioggia beet salad with quinoa and blue cheese using 12 ingredients and 11 steps. Here is how you do that.

The ingredients needed to prepare Chioggia beet salad with quinoa and blue cheese:
  1. Get For the salad:
  2. Get 200 grams (~ 1 1/2 cups) of quinoa
  3. Use 4 Chioggia (or regular) beets
  4. Prepare 75 grams (1/2 a cup) of arugula leaves
  5. Prepare 115 grams (1 cup) medium-hard blue cheese
  6. Get 1 handful walnuts
  7. Use For the vinaigrette:
  8. Prepare 6 tablespoons sunflower oil
  9. Get 2 tablespoon white wine vinegar
  10. You need 2 teaspoons fine mustard
  11. Provide 1 shallot
  12. Use 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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