- 3 tbsp. olive oil – divided into 1 tbsp. + 2 tbsp. portions
- 2 large beets, washed and root ends trimmed
- 1 cup quinoa
- 2 cups water or lightly flavored vegetable stock
- 3 tbsp. white wine or champagne vinegar
- 2 tbsp. chopped fresh tarragon
- 1/2 cup crumbled goat cheese
- 1/4 cup roasted pepitas – can substitute pine nuts, sunflower seeds or pumpkin seeds here
- salt and fresh ground black pepper, to taste
For the beets: Preheat the oven to 375. In a foil pouch (or in a baking dish you cover with foil – your choice), drizzle 1 tbsp. of olive oil over the beets. Wrap tightly with the foil and bake in the preheated oven until they’re tender – pierce with the end of a sharp knife to test – which should take about 60 minutes. This is dependent on the size of your beets. Once tender, remove from oven and allow to cool. Peel & discard the skins and dice into 1/2″ – 1″ squares.
While the beets are roasting, you can cook the quinoa. Bring 1 cup water or vegetable stock up to a boil. Add the quinoa, boil for 1-2 minutes, then turn heat down to a simmer. Cover and cook for 15 minutes until tender. Remove from heat and allow to sit covered until ready to use.
To assemble the salad: In a large mixing bowl, whisk together the vinegar and the other 2 tablespoons of olive oil. Add the beets and toss to coat. Next, add the chopped tarragon and the quinoa. Mix together and add the pepitas & ricotta salata. Mix gently to combine. Taste for salt level then season to taste with salt and fresh ground pepper. Serve at room temperature. This will keep for a day or so but I advise bringing it up closer to room temperature from the fridge before serving.
Source: Running With Tweezers