Steps to Prepare Ultimate Chioggia beet salad with quinoa and blue cheese

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, chioggia beet salad with quinoa and blue cheese. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chioggia beet salad with quinoa and blue cheese is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Chioggia beet salad with quinoa and blue cheese is something that I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook chioggia beet salad with quinoa and blue cheese using 12 ingredients and 11 steps. Here is how you can achieve that.

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

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

Instructions 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!

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