Roasted Beet, Broccoli and Quinoa Salad
Course: SaladsDifficulty: Easy3-4
servingsBeets and broccoli are a combination you probably didn’t see coming (unrelated: I also love Beef and Broccoli, lol), but they pair beautifully because of their flavor and texture. The earthy sweetness of the beets pairs beautifully with the slight bitter and grassy flavor broccoli is known for. The textures are complimentary too, as roasted beets have a pleasant soft quality that compliments the crisp texture of lightly blanched broccoli. Adding in quinoa, goat cheese and toasted hazelnuts makes this Roasted Beet, Broccoli and Quinoa Salad a craveable, satisfying full meal.
Ingredients
1 medium head of broccoli (enough to yield 3 cups of florets)
3 medium beets
2 cups cooked quinoa
1/4 cup toasted hazelnuts, coarsely chopped
2 tbsp fresh tarragon, chopped
2 oz. crumbled goat cheese
extra virgin olive oil
Kosher salt
black pepper
- Balsamic Vinaigrette
1 tbsp honey
1 tbsp Dijon mustard
4 tbsp balsamic vinegar
8 tbsp extra virgin olive oil
Kosher salt
black pepper
Directions
- Preheat the oven to 400° (F) and adjust an oven rack to the middle position. Peel the beets, halve them, then place on small sheet pan. Rub the beets with a little olive oil and season with salt. Cover the pan tightly with foil and roast the beets until tender, about 45 minutes.
- While the beets cook, cut the broccoli into 2 inch florets. Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. In a medium pot, bring 3 quarts of water and 2 tbsp Kosher salt to a boil. Once water boils, add broccoli and cook until it is bright green (this should happen in less than a minute). Using a spider strainer or regular strainer, remove the broccoli and plunge into ice bath. Drain the broccoli then place onto a plate lined with a few sheets of paper towel. Blot the dry gently. It doesn’t need to be bone dry, but less moisture will make the dressing cling better. Cut the broccoli into 1/2 inch pieces and add to a medium bowl. Once the beets are finished roasting, cool to room temperature. Dice the beets into 1/2 inch pieces, and add to the bowl with the broccoli.
- Make the dressing by whisking the honey, Dijon, and balsamic together, then drizzle in the olive oil. Season with Kosher salt and black pepper.
- Assemble the salad by combining the broccoli florets, beets, quinoa, goat cheese, tarragon and hazelnuts. Dress the salad and toss. Season to taste with kosher salt and pepper.
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