Fresh, sweet and crunchy, Beet-and-Quinoa Salad is a perfect dish to bring to any gathering this summer.
My husband called it apocalyptic thunder, a perfect description for what woke us up the other night and almost made us mess ourselves in bed. It’s a thing that’s become a regular occurrence here in the southeast.
It’s become impossible to plan outdoor events. Even if we check the weather week’s in advance and the little icon is a smiling, shaded sun, as the day inches closer, the chance of rain increases exponentially.
And so it is with this Memorial Day weekend. Parties are being planned, picnics are being prepared and events and parades to honor our Nation’s fallen warriors are on the schedule. So is the rain. Scattered storms will be developing this afternoon (some of them may be severe). Afternoon showers are also likely tomorrow afternoon, and again, some may be severe.
No matter what the weather, I’ll bet that all the plan proceed as scheduled. Food may be moved indoors, but we’ll still eat, fellowship and remember those who served our country. Happy Memorial Day.
I’ll admit that I was drawn to this salad because of its simplicity. With just five ingredients, all of which are healthy, it was too easy to pass up. the truth is that it can be made even more quickly if jarred beets are used and bagged shredded carrots are purchased. I went the carrot route but boiled and peeled the beets myself for this dish.
All this takes is simmering, peeling and quartering beets, cooking quinoa, shredding carrots and mixing everything together.
It’s vegan/vegetarian. It’s mayo-free so it can handle sitting outside all afternoon. It’s healthy.
And, it’s tasty, though I did make and addition. After a taste, the salad was too sweet for me. How could it not be? It contained beets, carrots and raisins, all high in sugars. So, I added a splash of cider vinegar to balance things out and proceeded to devour my bowlful. It was delicious. What’s also fantastic about this dish is that it’s so easy to keep dumping things in. I think sunflower seeds would be wonderful. So would sliced celery for a fresh crunch. And on, and on.
What I’d Do Different Next Time
I’d add a few tablespoons of cider vinegar.
Golden raisins: $3.99
Beet-and-Quinoa Salad Recipe
- 2 medium beets, scrubbed
- 1 cup cooked quinoa
- 2 large carrots, shredded
- ½ cup golden raisins
- 3 tablespoons extra-virgin olive oil
- Flaky sea salt
- In a medium saucepan, cover the beets with water. Simmer over moderate heat, partially covered, until tender, 1 hour. Let cool, then peel and cut into ½-inch pieces. In a large bowl, toss the beets with the quinoa, carrots, raisins and olive oil. Season with salt and pepper; serve.