We went to Santa Monica a couple of weekends ago, where literally every menu had some variation of a beet salad on it. Needless to say, I came back with a major beet obsession and was determined to create a some sort of concoction of my own.
Sunday’s are the one day a week that I get to spend time in the kitchen. The weekday routine usually consists of some sort of quick and easy variation of chicken and vegetables, but Sunday’s are my day to experiment and cook something really yummy, so I decided to grab some beautiful beets and make a salad of my own. I had pretty much everything else on hand, including the Peach White Balsamic Vinegar, which I used by itself for dressing. If you don’t have this, I HIGHLY suggest you pick some up at a local oil and vinegar shop. It is SO yummy and has become my go-to for an easy and healthy salad dressing. I also used Blood Orange Olive Oil for this recipe, though any EVOO will do. Now to the recipe…
What you need:
1 bunch red/purple beets
1 bunch yellow beets
1 bunch kale
2 Tbs. Olive Oil + 1 Tbsp Blood Orange EVOO, (regular EVOO ok)
1/4 Cup Water
1/2 Cup Quinoa
Peach White Balsamic Vinegar
What you need to do:
Trim beet greens, and wash them thoroughly. Place the unpeeled beets in a shallow baking dish and drizzle olive oil and water over. Bake at 400 for 45 minutes, until tender. (Could take more or less time depending on size of beets, cooking method for beets found via Williams Sonoma) Once tender, let cool.
Meanwhile, cook quinoa according to package directions.
Chop kale into bite-sized pieces and place in serving dish or bowl. Place kale in a large bowl, drizzle with 1 tbsp Blood Orange Olive Oil (or regular EVOO) and massage oil into the kale. Once beets are cool, peel and chop into bite-sized pieces. Then place in serving dish with kale. Once quinoa is cooked, let cool, then top kale with desired amount of quinoa. Sprinkle candied walnuts and dried cranberries over salad. Sprinkle salad and toss with Peach White Balsamic vinegar. Serve and enjoy!
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