Tag: beets

Quinoa Salad with Roasted Beets, Chick Peas and Orange by Gordon Ramsay

Quinoa Salad with Roasted Beets, Chick Peas and Orange


Gluten-Free Goddess quinoa salad with roasted beets chick peas and oranges
Fresh, bright quinoa salad with oranges and roasted beets.

Roasted Beets + Quinoa are a super yum match. Trust me.

February second. We survived January, Darling. Happy Groundhog Day to you. Happy Imbolc. The dwindling of winter is at last within reach- no matter what Punxatawny Phil predicts. Six weeks is doable. After all, there is chocolate. Irish Soda Bread. And soul warming soup. And our hope-fueled New Year betterments are still on track (right?).

If not, the year is young. Tomorrow is a fresh start. To celebrate, let’s throw a party. My contribution?

A gluten-free vegan salad that is perfect for parties.

Because throwing a party is a tad more complicated than it used to be.

There are vegans to accommodate. And newly gluten-free friends and neighbors to feed. And let’s face it. Everyone is a wee bit bored by those layered taco bean dips and pork sliders. Gooey meat and cheese is so predictable. Pizza dips are so frat house.

Why not go fresh and breezy instead?

Be good to your body.

Karina


xox

Gluten-Free Goddess quinoa salad recipe with roasted beets chick peas and oranges
Studded with oranges and roasted beets, winter jewels.

Quinoa Salad Recipe with Roasted Beets, Chick Peas, Baby Spinach and Orange

By Karina Allrich

This is a totally vegan quinoa salad recipe, but if you enjoy a little goat cheese now and then, I think this salad would be delightful with a crumble of fresh, organic goat cheese or feta. I’ve also served this quinoa salad with a sprinkle of toasted slivered almonds.

Ingredients:

3 cups cooked quinoa
2 beets, trimmed and quartered
Olive oil
Sea salt
1/4 cup fruity olive oil
1/4 cup fresh squeezed orange juice
2 teaspoons organic gluten-free tamari sauce
1 teaspoon balsamic vinegar or rice vinegar
1 tablespoon organic raw agave nectar or local honey
1 cup drained rinsed chick peas
2 big handfuls of baby spinach leaves
Sea salt and ground pepper, to taste
1 fresh orange, peeled, trimmed, cut into bite sized pieces

Instructions:

Preheat the oven to 375ºF.

Here’s how to cook quinoa in a rice cooker. While the quinoa is cooking, roast the beets in a medium size roasting pan, by combining the beets with a drizzle of olive oil and sprinkle of sea salt. Place the pan in the center of the oven and roast until the beets are tender (roughly 45 minutes). Remove the beets from the hot pan and set them aside to cool. When cool enough to handle, rub off the skin. Cut the beets into bite sized pieces.

To make the dressing, combine the olive oil, orange juice, GF tamari, vinegar, and agave in a glass measuring cup and whisk. Set aside.

Combine the warm, cooked quinoa in a mixing bowl with the chick peas and baby spinach leaves. Pour in the salad dressing and toss lightly. Season with sea salt and pepper, to taste.

Gently add in the cut up roasted beets and fresh orange pieces. Do not over mix or your entire salad will turn beet red. I think it’s more attractive to keep the staining to a minimum.

Serve with a sprinkle of fresh goat cheese, or slivered almonds, if desired.

Serves 4.

quinoa salad with roasted beets and oranges
Dig in. Be good to your body.

Baby Spinach Radicchio Salad with Baby Beets and Goat Cheese by Gordon Ramsay

Baby Spinach Radicchio Salad with Baby Beets and Goat Cheese



http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

This is a simple yet very delicious and healthy salad. Radicchio has a bold, somewhat bitter taste that pairs really well with the sweetness of baby beets, tenderness of baby spinach and complex flavours of goat milk cheddar.
I wish the upcoming year for ALL of you to be a wonderful one, which is filled with joy, health and success.

  • 200 g Baby spinach
  • 80 g Radicchio, sliced
  • 300 g Baby Beets, cooked
  • 2 slice Cheddar goat cheese
  • 2 tbsp Olive oil
  • 1 tbsp Apple cider vinegar
  • 1 clove Garlic, peeled and minced
  • 1/4 teaspoon Dijon mustard
  • Pink salt and peppers
  1. Combine olive oil, apple cider vinegar, mustard, garlic and seasonings in a small screw-top jar. Shake to combine. Leave to stand for at least 15 minutes.
  2. Arrange baby spinach, sliced radicchio, and baby beets on serving plates. Tear the cheddar goat cheese and garnich the salad.
  3. Shake the dressing and drizzle over the salad. Serve immediately.

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

Rose Colored Couscous (Israeli Couscous with Beets and Walnuts)

Even the empty plate was beautiful with this salad.  You’re looking at fresh beet greens and the last few grains of Israeli couscous that have been stained a brilliant fuchsia by roasted beets.  Don’t they look like little berries?

I really like the texture of the large pearls of Israeli style couscous, but you can use regular couscous as well.  Either way they will take on the pretty color from the roasted beets. I add the beets and the lemony vinaigrette while the beets are still warm, and the transformation is almost instantaneous.

This will definitely be a conversation starter at your next gathering.  I found the recipe on a Polish blog, and this salad is an interesting fusion of Polish and Middle Eastern elements.  While Google translate is notoriously imperfect, it was good enough to get me through this simple recipe.

This is a easy, healthy recipe with a big wow factor.

Israeli Couscous with Beets and Walnuts
                                                         ~~~adapted from  gotujebolubi.blox.pl
serves 5 or 6 as a side salad or 4 for a light lunch
2 cups cooked Israeli couscous (you can use regular couscous)
2 medium beets, roasted (see instructions in the note below)
handful of parsley leaves, chopped
a handful of fresh dill fronds, chopped
a handful of good walnuts, roughly chopped
salt and fresh cracked black pepper
1 Tbsp za’atar (see recipe below)
1/4 cup olive oil
juice of 1 lemon

  • Chop the beets into a small dice while they are still warm.  Toss with the couscous, breaking up any lumps with a fork.
  • Toss with the herbs and nuts.
  • Mix the za’atar with the olive oil and lemon juice, and add to the salad.  Toss well.  Refrigerate for at least an hour or two to allow it to get completely chilled, and for the flavors to mingle.  Check the seasonings and serve garnished with a few more nuts and herbs.

Notes:  To roast the beets, wash them and put them on a dry baking sheet.  Roast in a 400F oven until a sharp knife pierces them easily.  This might take an hour and a half, or so.  When they are cool enough to handle, slip their skins off.  Use a serrated vegetable peeler, if necessary. 

Za’atar is a common Middle Eastern herb, related to oregano and thyme.  It’s also the name of spice mix made with dried herbs, crushed sesame seeds, and sumac, a dried berry with a tangy, sour flavor.   Za’atar can be hard to find in the US, but you can make your own.  I used this blend:
4 tsp sesame seeds
4 tbsp finely chopped fresh oregano
4 tsp dried marjoram
4 tsp ground sumac
1 tsp sea salt
4 tsp ground cumin

  • Crush everything lightly with a mortar and pestle.

One year ago today—

Oatmeal Chocolate Chip Cookie Tart

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close