Roasted Beetroot and Quinoa Salad with Goat's Cheese, Fennel and Pecans
The tarragon vinaigrette used here coats and clings to the grains of quinoa, infusing them with plenty of tangy flavor. I love the way the pecans interplay with the nuttiness of the grain. Farro, spelt, bulgur, and even wild or brown rice also work nicely in this salad.
The tarragon vinaigrette used here coats and clings to the grains of quinoa, infusing them with plenty of tangy flavour. I love the way the pecans interplay with the nuttiness of the grain. Farro, spelt, bulgur and even wild or brown rice also work nicely in this salad.
Ingredients
2 pounds small beets (about 2 inches in diameter), scrubbed and trimmed
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup red quinoa, rinsed
3 tablespoons champagne vinegar
3 tablespoons finely chopped shallots
3 tablespoons olive oil
1 tablespoon chopped fresh tarragon
Kosher salt and freshly ground black pepper
4 cups (not packed) baby arugula
1 fennel bulb, trimmed, cored, and shaved on a vegetable slicer or mandoline
1/2 cup pecans, toasted and very coarsely broken
4 ounces soft goat cheese
1kg small beetroot (about 5cm in diameter), scrubbed and trimmed
1 1/2 tablespoons olive oil
Sea salt and freshly ground black pepper
1 cup red quinoa, rinsed
2 tablespoons champagne vinegar
2 tablespoons olive oil
3 teaspoons chopped fresh tarragon
Sea salt and freshly ground black pepper
4 cups (not packed) baby rocket
1 fennel bulb, trimmed, cored, and shaved on a vegetable slicer or mandoline
1/2 cup pecans, toasted and very coarsely broken
125g soft goat cheese
Directions
PREP TIME
MINS
COOKING TIME
HRS
Serves
Make-Ahead:
The beets and quinoa can be cooked up to 1 day ahead, covered separately, and refrigerated.
Make-Ahead:
The beetroot and quinoa can be cooked up to 1 day ahead, covered separately, and refrigerated.
Preheat the oven to 350°F.
Place the beets in a roasting pan or baking dish, rub them with 1 tablespoon of the oil, and sprinkle with salt and pepper. Cover the pan tightly with foil and roast the beets for about 1 hour, or until they are just tender. Cool slightly.
Heat the remaining tablespoon of oil in a medium saucepan over medium-high heat. Add the quinoa and cook, stirring, for about 3 minutes, or until the quinoa is toasted. Add 1 2/3 cups water and bring to a boil. Cover the pan, reduce the heat to medium-low, and simmer for about 20 minutes, or until the quinoa has absorbed the liquid and is tender. Turn off the heat, uncover the pan, and cool completely.
When the beets are cool enough to handle, using a towel, rub off the skin. Cut each beet into 6 wedges and place in a medium bowl.
In a small bowl, whisk the vinegar, shallots, oil, and tarragon to blend. Season the vinaigrette to taste with salt and pepper. Add 3 tablespoons of the vinaigrette to the cooked beets and toss to coat. Let stand for 30 minutes.
In a large bowl, toss the arugula and fennel with enough of the vinaigrette to coat lightly. Season with salt.
Mound the quinoa on a platter. Top with the arugula and fennel and then with the beets. Scatter the pecans over the salad and crumble the cheese over it. Drizzle with the remaining vinaigrette and serve immediately.
Preheat the oven to 180°C.
Place the beetroot in a roasting pan or baking dish, rub with 3 teaspoons of the oil, and sprinkle with salt and pepper. Cover the pan tightly with foil and roast the beetroot for about 1 hour, or until just tender. Cool slightly.
Heat the remaining 3 teaspoons oil in a medium saucepan over medium-high heat. Add the quinoa and cook, stirring, for about 3 minutes, or until the quinoa is toasted. Add 1 2/3 cups water and bring to a boil. Cover the pan, reduce the heat to medium-low, and simmer for about 20 minutes, or until the quinoa has absorbed the liquid and is tender. Turn off the heat, uncover the pan and cool completely.
When the beetroot are cool enough to handle, using a towel, rub off the skin. Cut each beetroot into 6 wedges and place in a medium bowl.
In a small bowl, whisk the vinegar, eschalots, oil and tarragon to blend. Season the vinaigrette to taste with salt and pepper. Add 2 tablespoons of the vinaigrette to the cooked beetroot and toss to coat. Let stand for 30 minutes.
In a large bowl, toss the rocket and fennel with enough of the vinaigrette to coat lightly. Season with salt.
Mound the quinoa on a platter. Top with the rocket and fennel and then with the beetroot. Scatter the pecans over the salad and crumble the cheese over it. Drizzle with the remaining vinaigrette and serve immediately
