When food is pink, Baby Zand will happily eat it anytime! Pink pancakes, pink latte, and now this pink salad are all winners! If you have have a princess-obsessed child, pink is definitely the color to go when you want them to eat more of the rainbow.
This salad is the perfection transition into fall. Cooked grains and beetroot ground you, making you feel warm and cozy. The orange dressing seems almost festive, leading up to Thanksgiving and - dare I say it? - Christmas!
I use leftover quinoa often but you can just cook the quinoa and beets together for this recipe and everything turns out pinker than pink.
Preparation time: 30 minutes (excludes quinoa soaking time)
Makes 1 main servings or 2 side servings
1 cup chopped and peeled beetroot
1/4 cup quinoa (ideally soaked for a couple of hours but not needed)
1 cup water
1 handful arugula
1/2 orange, chopped (if you know how to filet, do that)
1/2 cup mint, roughly chopped
2 Tbsp raw hazelnuts
2 Tbsp raisins
2 Tbsp chopped chives
For the dressing:
1.5 Tbsp freshly squeezed orange juice
1.5 Tbsp apple cider vinegar
1 Tbsp extra virgin olive oil
1/2 tsp mustard
sea salt and freshly ground black pepper
Start by rinsing the quinoa under running water until the sliminess has gone.
Then place the quinoa, beets, and 1 cup of water into a small pot, and bring to a simmer for about 20 minutes until the quinoa is fluffy and the beets are cooked through.
In the meantime, toast the hazelnuts in a pan over medium heat. This takes a couple of minutes. Just keep an eye on the hazelnuts, they can burn quickly. Once toasted, place them on a chopping board and chop roughly.
Whisk the dressing in a big bowl.
Add the nuts, arugula, orange, mint, raisins, and chives to the bowl.
Wait until the quinoa and beets are done, then stir them into the bowl, letting the dressing coat everything.
Serve warm or you can let it cool off slightly if you prefer.