Recipe of Favorite Chioggia beet salad with quinoa and blue cheese

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We hope you got insight from reading it, now let's go back to chioggia beet salad with quinoa and blue cheese recipe. To make chioggia beet salad with quinoa and blue cheese you only need 12 ingredients and 11 steps. Here is how you do it.

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

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