Beets with Quinoa and Arugula Salad

By miss5elements

"Sweet beets juxtaposed with arugula's peppery bite makes for an excellent marriage," says NYC chef Franklin Becker, who has appeared on Top Chef Masters and recently opened his new farm-to-table, fast-casual restaurant, The Little Beet, where irresistably prepared vegetables play a starring role. "The colors, flavors, and textures of this salad remind me of warmer days ahead."

Ingredients

• 2 T canola oil
• 1/2 onion, diced
• 1 c quinoa
• 1 clove garlic, whole
• 1 bay leaf
• 1 sprig thyme
• Kosher salt
• 1 lemon, zest & juice
• 1 bunch baby golden beets, greens removed
• EVOO
• Freshly ground pepper
• 1 T sherry vinegar
• 1 T honey
• 1 t Dijon mustard
• 1 bunch baby striped beets, peeled & sliced thin (optional)
• 4 oz arugula
• 2 T sunflower seeds, toasted

Details

Preparation time 35mins
Cooking time 95mins
Adapted from instyle.com

Preparation

Step 1

Preheat oven to 350F.
For the quinoa:
1. Heat a med-size pot; add canola oil. Add onion; cook until softened, about 5 min. Add quinoa, & stir. Add 2c water; bring to a boil.
2. Add garlic, bay leaf, & thyme. Cover; simmer for 15 min. Add 1/2t salt & the lemon zest & juice; fluff. Keep covered for more 10 more minutes off the flame.

For the beets:
1. Toss golden & red beets separately (the red ones will stain) w/1T each EVOO; sprinkle w/salt & pepper; wrap in separate foil parcels & place on a baking sheet. Cook until tender, about 30-40 min.
2. remove from oven; peel beets while still hot under cool running water; quarter beets.
3. In a lg bowl, whisk sherry vinegar, honey & mustard w/3T EVOO. Pour half the mixture into a med size bowl. In a lg bowl, toss red beets in the dressing; in the med bowl, toss golden beets in dressing. Let marinate for one hour.
4. Just before serving, combine all beets, arugula, & quinoa in a lg bowl. Top w/sunflower seeds.