Quinoa Beet Salad with Sesame Miso Dressing
2 beets, with greens
1 cup quinoa, uncooked
2 cups water
2 shallots
olive oil
fresh mint leaves
Dressing:
1/4 cup white miso paste
1/8 cup water
1/8 cup sugar
1.5 tablespoon rice vinegar
1 teaspoon soy sauce
1 tablespoon veg oil
dash of sesame oil
Wash beets and greens, cut off greens and set aside. Roast beets in oven preheated to 400 F for about 1 hour, until skin peels away and they become tender. Let cool, then peel off the skins and finely dice the beets. Saute the beet greens in a pan while the beets are roasting.
Boil the water, then add the quinoa and turn the heat down. Cook until the water is absorbed and the quinoa is tender. Once cool, stir in the diced beets and chopped mint leaves until the quinoa turns pink!
Make the dressing by whisking the miso, water, sugar, vinegar, and soy sauce together in a bowl. Then slowly add the oils while whisking so that the dressing becomes creamy.
Finely slice the shallots and fry them in the olive oil.
Arrange the greens, then the quinoa and beet mixture, then the shallots, and finally drizzle on the dressing (you probably won't need all of the dressing but you can keep the leftover dressing in a jar). Enjoy!
***This recipe was inspired by a salad I ate at Unicornius Restaurant in Barcelona, Spain. It's not exactly the same, but I think it still tastes pretty good. I hope that you will like it too!***
SO HOW'D IT GO?
dinner!!!!! cant wait
;)b Tried this recipe to introduce my boyfriend to beets (since he was convinced he didn't like them). We both LOVED this, we however cut a corner and bought a sesame dressing as opposed to making the dressing in the recipe. It was delicious and we will be making this again!
Quite an original recipe--I never would have thought to mix these ingredients together! But it's yummy--especially that miso dressing!--and easy to build off of. I added mushrooms, peas, kale and carrots just to get more veggies in there.