Ingredients
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1 pcs Beetroot10 cm in diameter
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3 tbsp Quinoacooked
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100 g Strawberry
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2 handfuls Spinach
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1 tsp Horseradishfresh, grated
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dressing:
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3 tbsp Extra Virgin olive oil
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2 tbsp Raspberry vinegar
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2 tsp Honey
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to taste Salt
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to taste Grounded black pepper
Directions
This beetroot salad with berries and quinoa is a gluten-free version of Danish rye salad which is a very filling salad with a lot of grains. My variation is much lighter. Quinoa is a perfect choice for it.
It’s the strawberry season now, so I’m going to add strawberry. You can replace it with raspberry or blackberry.
This salad will be great for fried liver or meat.
Enjoy! 2
Today's visits: 1.
Steps
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1
Done
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Cook the quinoa beforehand. Here’s a guide on how to cook 1 cup dried quinoa that yields 1,5 cup cooked quinoa (we’ll need only 3 tbsp for this salad). In a pot, add 1 cup quinoa and 2 cups water and bring to a boil. Cover with lid, reduce the heat, and cook for 20 min more. By that time, the quinoa should have absorbed all the liquid. If there’s some liquid left - drain the quinoa and rinse under running water. |
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2
Done
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Roast the beetroot in the oven at 200 degrees until soft. It will take about 1,5 h depending on the size. Take it out and let cool down. |
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3
Done
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For the dressing, mix together olive oil, honey, raspberry vinegar, salt, and pepper with a whisk. |
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4
Done
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Add the dressing to the quinoa first to let it absorb the flavors. |
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5
Done
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Peel the beet and cut it into large/medium-sized chunks. Cut the strawberries into quarters. Cut the spinach into 8 mm wide strips, or use baby spinach. |
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6
Done
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Add the vegetables to the quinoa, add the horseradish, and mix. Taste, season with salt and pepper to taste. Serve. Enjoy! |
