Strawberry Beet Salad

Beets have one of the best colors a vegetable can have. Pair it with some more pink, green and white and you get a salad worth a pageant price. This has been the nicest weathered week we’ve had all year and with that, I must say good-bye, as I need to go pack this salad to go picnic by the lake. The perks of living in a city that has bad weather 70% of the year.

IMG_0913Strawberry Beet Salad:

  • 3 beets
  • 1 cup strawberries, washed
  • 1/2 fresno chile
  • 1 cup quinoa, washed
  • 1/4 cup feta cheese
  • 1 tsp pomegranate molasses, or 2 tsp honey
  • 1 Tbsp red wine vinegar
  • 1 tsp dijon mustard
  • 1/4 cup olive oil
  • salt
  • sunflower seeds

Heat oven to 375º. Wash beets and wrap them in foil. Place in the oven and roast for 45-60 minutes. Take them out and let them cool. Cook quinoa with 1.5 C water and some salt. Let water boil, reduce heat, cover and cook about 15 minutes. Chop strawberries and beets into big chunks and slice chile taking out the seeds. Mix vinegar, molasses, mustard and some salt, then add the olive oil and shake well to combine. Taste and adjust seasoning. In a bowl, mix strawberries, beets and chile and mix with the dressing. Serve by making a bed of quinoa, placing the beet mix on top and sprinkling the feta all over. Eat warm, cool, or at room temp.

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Español

Una ensalada sencilla de hacer pero muy placentera a la vista y el paladar. No tengo mucho tiempo para escribir porque tengo que ponerme a empacarla para hacer mi picnic sobre el lago. No me odien. Son los beneficios de vivir en una cuidad que tiene mal clima el 70% del año.

Ensalada de Fresa y Betabel:

  • 3 betabeles
  • 1 T fresas lavadas
  • 1/2 chile rojo
  • 1/4 T queso feta
  • 1 T quinoa lavada
  • 1 cdta melaza de granada, o 2 cdta miel
  • 1 cdta mostaza dijon
  • 1 Cda vinagre de vino o manzana
  • 1/4 T aceite de oliva
  • sal
  • Pepitas de girasol tostadas

Calentar el horno a 200ºC. Envolver los betabeles en papel aluminio y meterlos a hosnear por 45-60 minutos. Sacar, desenvolver y dejar enfriar. Poner la quinoa con 1.5 T de agua en una olla a hervir con un poco de sal. Dejar hervir, bajar el fuego, tapar y cocinar 15 minutos. Rebanar el betabel y las fresas. Rebanar el chile muy delgado quitando las semillas. En un bote, mezclar la miel, vinagre, mostaza, sal, y aceite de oliva, cerrar y mezclar por un minuto. Combinar los betabeles, fresa, chile y aderezo en un bowl. Servir haciendo una cama con la quinoa, poniendo la mezcla de betabel encima, espolvoreando con el queso feta y las pepitas.

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