Sunday, November 21, 2010
First, you roast the beets. Preheat oven to 350 degrees. I use large beets, and I generally roast three at a time. Place them in a baking dish with about an 1/8 inch of water on the bottom, salt, and cover with tin-foil. Cook for 45 minutes to an hour, depending on the size of the beets, they're ready when a fork easily pierces them. Take them out and let them cool.
At the same time, make two cups of quinoa. (Read the package, it's 2 to 1, come on, even I know this!)
Once the beets have cooled, the skins will peel off very easily with your fingers, and, just f.y.i., your hands WILL get beet red. Gotta get dirty!
Dice the beets, dice cucumbers, chop some dill, smash some walnuts, crumble some feta cheese, and add all of this to the quinoa. I mix in some olive oil and either red wine vinegar or balsamic vinegar, but any favorite salad dressing will do, salt and pepper, toss it all together and chill.
I eat this with a scoop of tuna, some grilled chicken, a veggie burger or turkey burger, it's really yummy and satisfying, also very enjoyable on it's own, you choose. I dare you to not keep whipping this up!