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!

Some food prep!

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?

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!

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.

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.

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

Top with goat cheese and pistachios and eat up!

Yum yum yum!

Red Quinoa and Beet Salad with Goat Cheese and Pistachios

Amy Kritzer

A healthy salad made neon pink thanks to our friend the beet!

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Red Quinoa and Beet Salad with Goat Cheese and Pistachios

Cuisine Salad

Servings 6

Ingredients

  

1x2x3x

• 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
• 1/8 teaspoon cayenne pepper
• 1/2 cup olive oil
• ½ cup carrots julienne
• 1 medium red onion cut into thin slices
• 1/2 cup crumbled goat cheese
• 1/2 cup shelled pistachios

Instructions

 

• 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!
• 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.
• 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.
• Wash the beet greens and cut into pieces.
• 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.
• Then assemble! Mix together quinoa, diced beets, julienne carrots, red onions, beet greens and dressing.
• Top with goat cheese and pistachios and eat up!

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