How do you feel about beets? Beets are one of those things that we avoided as kids and teenagers. Actually, we never even tried one. What’s up with that weird texture anyway? And then, it happened. Blake was living in Ecuador and tried his very first beet. Delish. I had still managed to dodge the mysterious vegetable well into our marriage, when Blake decided he wanted to can pickles… and beets. “Whatever you want,” I said, “but don’t can too many because you’ll be their sole consumer.” Weeks went by and our pickles (and beets) were ready to be enjoyed. Reluctantly, I tried the tiniest bit of a beet, just to confirm that they were super gross. Instead, I was met with a deep, earthy flavor that I had never before experienced. I loved it. A lot.
Pickled beets are wonderful in their own spicy way, but we enjoy beets even more in a salad like this where they can shine more true to themselves. This salad is stunning, fresh and full of different textures and flavors, which all balance each other out in a bright and wonderful way.
Tips (unsponsored): We boil our own beets, but you can buy them packaged and already boiled in many grocery stores in the produce section. We like to buy our grains in the bulk section of Sprouts, so we can just buy the 1 cup or whatever that we need for a dish.
Have your kids help you whisk the dressing. As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:
- Quinoa offers lots of protein, which you need to rebuild your skin, hair and nails.
- Beets can help to lower high blood pressure, and pretty quickly too.
- Pecans (albeit candied in this dish) provide your body with vitamin E, which helps your immune system stay strong.
Since quinoa derives from Peru, let’s learn a few things about Peru and it’s people:
- Amazon jungle covers more than half of Peru.
- If you visit Peru, don’t bring your guinea pig – it is a traditional meat there!
- Lima, the capital of Peru, is home to more than ¼ of the whole population.
Adapted slightly from: Quinoa Salad with Beets
- 1 cup quinoa
- 2 tablespoons cider vinegar
- 1 teaspoon Dijon mustard
- ⅓ cup olive oil
- 4 cups mesclun greens (spring greens)
- 2 cups diced cooked beets
- ½ cup candied pecans (or candied walnuts)
- ½ cup sliced red onion
- Salt and pepper to taste
- Blue cheese, for topping
- Cook the quinoa as the label directs; cool.
- Whisk the cider vinegar with the Dijon mustard
- Whisk in the olive oil.
- Toss with the greens, beets, candied pecans, sliced red onion, and the quinoa.
- Salt and pepper to taste.
- Top with blue cheese.
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