Add some unique flavor to the table with this recipe.
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Bright Beet Salad
6 Beets (I like to mix yellow and red beets)
2 cups cooked Quinoa
1 tsp lemon zest
2 Tbs Lemon juice
3 Tbs olive oil
1 Tbs red wine vinegar
1 Tbs chopped chives
1 rounded Tbs chopped basil
1 tsp sugar
salt and pepper to taste
Rosted Salted pistachios
Heat oven to 400
1) Scrub beets with a vegetable scrubber. Drizzle beets with olive oil, rubbing with your hands to make sure beets are covered. Wrap each individual beet with tin foil, place in oven and bake for 40 – 50 min or until the largest beet is tender. Remove from foil, cool and peel away the skin. Cut beet into bite sized pieces.
2) While the beets are in the oven make the vinaigrette. In a small bowl, whisk together lemon zest, lemon juice, olive oil, red wine vinegar, chives, basil, sugar. Salt and pepper to taste.
3) In a Bowl, add quinoa and beets..toss with vinaigrette. Top salad with pistachios and Feta. Enjoy!