Red Quinoa and Beet Salad with Goat Cheese and Pistachios

Red Quinoa and Beet Salad With Goat Cheese and Pistachios

Today is a big day! My very first TV appearance. Well okay, once I was in the audience at the Rachael Ray show. And in the background of a VH1 clip. But this is the first time it’s all about me! Austin friends, I’ll be on YNN today and Friday talking about Jew Food and Blogging. There are two different segments so be sure to tune into both days! The clip will air at 5:55 am and then every three hours on the :55 (so 8:55, 11:55, etc.) You can also watch the clips online, and I’m going to purchase the videos too for your viewing pleasure. Exciting! Here are a few behind the scenes shots.

Ready for my close-up!

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Some food prep!
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Besides shooting this segment, I stumbled upon this brisket infused bourbon at a local bar. WHAT?!?! I am totally re-inspired for some Rosh Hashanah recipes. Any guesses?

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But it’s not quite Rosh Hashanah yet, so back to the summer recipes. Y’all know I love any beet recipes. For the taste and nutrition, of course, but also because pink food is just fun to eat! By cooking the quinoa in beet juice, this Red Quinoa and Beet Salad with Goat Cheese and Pistachios is bright and just plain delicious. Here is all Jew need!

Red Quinoa and Beet Salad With Goat Cheese and Pistachios

First boil the beets until tender. Save the liquid! Cook the quinoa in the beet cooking liquid, adding in water if necessary. Meanwhile, trim asparagus and drizzle with olive oil, salt and pepper. Roast in the oven at 400 degrees F for 20-25 minutes. Wash the beet greens and cut into pieces.

Red Quinoa and Beet Salad With Goat Cheese and Pistachios

Then make the dressing! Whisk together lemon, honey, red wine vinegar, and cayenne pepper. Then drizzle in extra virgin olive oil while whisking. Season with salt, pepper and cilantro.

Red Quinoa and Beet Salad With Goat Cheese and Pistachios

Then assemble! Mix together quinoa, diced beets, julienne carrots, red onions, beet greens and dressing.

Red Quinoa and Beet Salad With Goat Cheese and Pistachios

Top with goat cheese and pistachios and eat up!

Red Quinoa and Beet Salad With Goat Cheese and Pistachios

Yum yum yum!

Red Quinoa and Beet Salad With Goat Cheese and Pistachios

Red Quinoa and Beet Salad with Goat Cheese and Pistachios
 
Prep time
Cook time
Total time
 
A healthy salad made neon pink thanks to our friend the beet!
Author:
Recipe type: Red Quinoa and Beet Salad with Goat Cheese and Pistachios
Cuisine: Salad
Serves: 6
Ingredients
  • 3 large beets and greens
  • Enough water to cover beets
  • 1½ cups dried quinoa or bulgur (I used a red quinoa and bulgur mix)
  • 3 cups beet cooking liquid plus water
  • 1 bunch asparagus, about 25 pieces
  • Olive oil to drizzle
  • Salt
  • Pepper
  • Juice of 1 lemon
  • 2 tablespoons honey
  • 2 tablespoons red wine vinegar
  • ⅛ teaspoon cayenne pepper
  • ½ cup olive oil
  • ½ cup carrots, julienne
  • 1 medium red onion, cut into thin slices
  • ½ cup crumbled goat cheese
  • ½ cup shelled pistachios
Instructions
  1. First boil the beets until tender. Place the beets in a large saucepan and add water to cover. Bring to a boil, lower heat to a simmer until tender, about 45 minutes. Cool beets, peel, and dice. Make sure to save the liquid!
  2. Cook the quinoa in the beet cooking liquid, adding in water if necessary to equal 3 cups. Bring quinoa and water to a boil, cover and lower heat and simmer for 10 – 20 minutes or until done. Rest off heat for 5 minutes and fluff with a fork.
  3. Preheat oven to 400 degrees F. Trim asparagus and drizzle with olive oil, salt and pepper. Roast in the oven at 400 degrees F for 20-25 minutes.
  4. Wash the beet greens and cut into pieces.
  5. Then make the dressing! Whisk together lemon, honey, red wine vinegar, and cayenne pepper. Then drizzle in extra virgin olive oil while whisking. Season with salt, pepper and cilantro.
  6. Then assemble! Mix together quinoa, diced beets, julienne carrots, red onions, beet greens and dressing.
  7. Top with goat cheese and pistachios and eat up!

 

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Comments

  1. This sounds really good! The pistachios soundperfect with the beets and goat cheese.

  2. This looks wonderful – and with so many opportunities for variation. Husband won’t eat asparagus, but I can think of other green things to swap out. Or, maybe my daughter and I just save this one for girls’ night!

  3. I heart quinoa, I heart beets, I heart goat cheese, I heart pistachios. See where this is going? :) Totally making this one Amy! :) How was the TV appearance, I’m sure you were amazing! :)

    • I was catching up on your blog, Sarina! Too funny! Yup this is pretty much all my favorites in one salad. The appearance went well I think! I’m going to post the clips on my site once I get access to them.

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