Spinach Salad With Red and Chioggia Beets, Quinoa a

Name: Spinach Salad With Red and Chioggia Beets, Quinoa and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon balsamic vinegar; 2 tablespoons sherry vinegar; Salt to taste; 1 teaspoon Dijon mustard; 1 small garlic clove pureed; 6 tablespoons extra virgin olive oil, or a blend of olive oil and grapeseed, sunflower or canola oil; 2 medium or 4 small beets, preferably a mix of golden and chioggia, roasted, peeled and cut in small dice (preferably smaller than 1/2 inch); 1 cup cooked red quinoa (scant 1/2 cup uncooked); 1 red Belgian endive, thinly sliced crosswise; 1/4 cup coarsely chopped walnuts (1 1/2 ounces); 2 tablespoons slivered basil or 1 tablespoon chopped fresh tarragon; 2 ounces blue cheese, crumbled (scant 1/2 cup); 1 6-ounce bag baby spinach or 6 ounces stemmed, washed bunch spinach; Freshly ground pepper

Servings: persons

1 teaspoon balsamic vinegar
2 tablespoons sherry vinegar
Salt to taste
1 teaspoon Dijon mustard
1 small garlic clove pureed
6 tablespoons extra virgin olive oil, or a blend of olive oil and grapeseed, sunflower or canola oil
2 medium or 4 small beets, preferably a mix of golden and chioggia, roasted, peeled and cut in small dice (preferably smaller than 1/2 inch)
1 cup cooked red quinoa (scant 1/2 cup uncooked)
1 red Belgian endive, thinly sliced crosswise
1/4 cup coarsely chopped walnuts (1 1/2 ounces)
2 tablespoons slivered basil or 1 tablespoon chopped fresh tarragon
2 ounces blue cheese, crumbled (scant 1/2 cup)
1 6-ounce bag baby spinach or 6 ounces stemmed, washed bunch spinach
Freshly ground pepper

1
Make the dressing.
2
Whisk together the vinegars, salt, mustard and garlic.
3
Whisk in the oil(s).
4
Set aside.
5
In a large bowl, combine the beets, quinoa, endive, walnuts, basil or tarragon, and all but 2 tablespoons of the crumbled blue cheese
6
Place the spinach in another bowl and toss with 3 tablespoons of the dressing.
7
Line a platter or a wide bowl with the spinach.
8
Toss the remaining dressing with the beets and quinoa mixture and arrange on top of the spinach.
9
Grind on some pepper and sprinkle the remaining blue cheese on top.
10
Once everyone has gotten a good look at the salad, toss it all together and serve.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon balsamic vinegar, 2 tablespoons sherry vinegar, Salt to taste, 1 teaspoon Dijon mustard, and more.

Yes, Spinach Salad With Red and Chioggia Beets, Quinoa and Walnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spinach Salad With Red and Chioggia Beets, Quinoa and Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions