Orange and Beet Salad with Toasted Walnuts

By on November 20, 2017

Colourful citrus and beets are gorgeous together and this salad’s flavours will make you love them even more. Tangy oranges and sweet, earthy beets are sprinkled with toasted walnuts, on top of lightly dressed quinoa and fresh parsley.

Serves 4

Ingredients
3 small (2-inch/5 cm) golden and/or red beets with skin on
¼ to 1/3 cup walnuts or pecans
1 1/3 cups water 2/3 cup quinoa
2 Tbsp grapeseed oil
2 Tbsp red wine vinegar
2 Tbsp chopped fresh parsley
Pinch of ground chipotle pepper
½ tsp liquid honey ¼ tsp sea salt
Pinch of ground black pepper
1 orange, rind removed, cut into slices ¼ inch thick
1 pink grapefruit, rind removed, cut into slices ¼ inch thick
3 Tbsp thinly sliced green onion Microgreens, to garnish (optional)

Directions
In a small saucepan, cover the beets with water and bring to a boil. Cook until tender, about 12 minutes. Pour off the water and place the beets in ice water. When cool, peel the beet skins and cut the flesh into slices ¼ inch thick. Set aside. Preheat the oven to 350°F (180°C). Place the walnuts on a baking sheet. Bake for 5 to 7 minutes or until toasted and fragrant. Remove from the oven and let cool. Coarsely chop and set aside. Bring the water and quinoa to a boil in a medium saucepan. Reduce to a simmer. Cover and cook for 10 minutes. Turn off the heat and let sit, covered, for an additional 5 minutes. Remove the lid to cool completely. Whisk the oil, vinegar, parsley, chipotle pepper, honey, salt and pep- per in a medium bowl. Stir in the cooled quinoa and spread across a large serving tray. Place the beets, orange, grapefruit, walnuts and green onion over the quinoa. Garnish with microgreens (if using). Serve.

Excerpted from “Vegetarian Any Day: Over 100 Simple, Healthy, Satisfying Meatless Recipes.” Copyright © 2017 by Carolyn Hemming and Patricia Green. Food photography by Ryan Szulc. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

 

About Charleen Wyman

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