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.
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
The beets 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.