Steps to Make Quick Chioggia beet salad with quinoa and blue cheese

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The ingredients needed to make Chioggia beet salad with quinoa and blue cheese:

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

I usually slice beets for salads, or cut them into wedges. Information about Chioggia Beets including applications, recipes, nutritional value, taste, seasons, availability Chioggia beets are medium to large in size and are globular to oval with a slightly flattened shape Candy Striped Beet Quinoa Salad with Scallion Cashew Cheese. Blue cheese (or feta, or goat… a strong cheese, but not strong like Parmesan. Luckily this stuff is great for making ahead of time and adding to any salad you please.

Steps 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!

Blue cheese (or feta, or goat… a strong cheese, but not strong like Parmesan. Luckily this stuff is great for making ahead of time and adding to any salad you please. Eat Chioggia beets raw in a fresh salad to add a bit of earthy crunch. Roast or steam Chioggia beets—this softens the beet and changes the flavor profile, making it a perfect accompaniment for barley, rice or other savory side dishes. Goats cheese is also a particularly popular addition to any.

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