Recipe of Speedy Chioggia beet salad with quinoa and blue cheese

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We hope you got benefit from reading it, now let's go back to chioggia beet salad with quinoa and blue cheese recipe. You can have chioggia beet salad with quinoa and blue cheese using 12 ingredients and 11 steps. Here is how you do that.

The ingredients needed to make Chioggia beet salad with quinoa and blue cheese:

1. Provide of For the salad:.
2. Use 200 grams of (~ 1 1/2 cups) of quinoa.
3. Provide 4 of Chioggia (or regular) beets.
4. You need 75 grams of (1/2 a cup) of arugula leaves.
5. Use 115 grams (1 cup) of medium-hard blue cheese.
6. Prepare 1 handful of walnuts.
7. You need of For the vinaigrette:.
8. Get 6 tablespoons of sunflower oil.
9. Take 2 tablespoon of white wine vinegar.
10. Take 2 teaspoons of fine mustard.
11. Prepare 1 of shallot.
12. Provide to taste of salt & pepper.

Instructions to make Chioggia beet salad with quinoa and blue cheese:

1. Cut the stems off the beets..
2. Boil the beets: around 20 minutes for small Chioggia beets: up to 1 hour for regular or bigger beets. Poke with a fork to check if they are tender..
3. Rinse the quinoa..
4. Boil the quinoa for ten minutes..
5. After the beets have cooled down a bit, peel and cut them in rings..
6. Finely chop the shallot..
7. Mix the ingredients for the vinaigrette: starting with the mustard, vinegar and shallot. Mix until smooth, then add the sunflower oil. Add salt and pepper to taste..
8. Assemble the salad in a big bowl. Layer the quinoa, arugula and the beets..
9. Crumble the cheese and the walnuts over the salad..
10. Add the vinaigrette just before serving..
11. Bon appétit!.

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