Ingredients

The following ingredients have 2 Servings
  • Salad
  • 2 large red beets*
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2-3 handfuls loose leaf lettuce
  • 1 cup cooked quinoa, cooled
  • 1/4 cup roasted almonds, whole or sliced
  • 1 ounce feta
  • Dressing**
  • 2 whole scallions, minced
  • 1/4 cup olive oil
  • 2 tablespoons champagne vinegar***
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • Toast
  • 2 slices sourdough bread
  • 1 tablespoons olive oil
  • 1 clove garlic

Instruction

  • Light Grill to medium-low heat.
  • Bring a pot of water to a boil. Scrub beets well and slice off the top and bottom then remove any wispy parts of the beet. Drop into the boiling water and cook for 12-15 minutes, just until the beet starts to be tender. Drain and rinse with cold water. Let sit until cool enough to handle.
  • Take the parboiled beet and slice into 1/4" slices. Toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place beet slices on the grill and cook until charred on both sides, 6-8 minutes per side (depending on heat.) Remove and quarter each slice.
  • Combine lettuce, quinoa, almonds, and feta in a large bowl. Add cooked beets and toss to combine.
  • In a small food processor or blender, combine scallions, olive oil, vinegar, salt, and pepper. Run until dressing has emulsified.
  • Dress salad if desired or serve dressing on the side.
  • In addition to the salad, to make the garlic toast, brush sliced bread with olive oil. Cut the end off the garlic clove and rub on the bread. Grill along side the beets but only for 30-60 seconds on each side (if grill is hot.) Serve salad with slices of toast or cut into cubes and use as croutons.