Ingredients

The following ingredients have 6 Servings
  • 2 lbs small beets, (about inches in diameter) scrubbed and trimmed
  • 2 Tbsp olive oil
  • Kosher salt
  • freshly ground black pepper, rinsed
  • 1 cup red quinoa
  • 3 Tbsp champagne vinegar
  • 3 Tbsp finely chopped shallots
  • 3 Tbsp olive oil
  • 1 Tbsp chopped fresh tarragon
  • Kosher salt and freshly ground black pepper
  • 4 cups baby arugula, (not packed)
  • 1 fennel bulb trimmed, cored and shaved on a vegetable slicer or mandolin
  • ½ cup pecans, toasted and very coarsely chopped
  • 4 oz soft goat cheese

Instruction

  • To roast the beets, preheat the oven to 350°F. Place the beets in a roasting pan or baking dish, rub them with 1 Tbsp of the oil and sprinkle with salt and pepper. Cover the pan tightly with foil and roast the beets for about 1 hour, or until they are just tender. Cool slightly. Meanwhile, to cook the quinoa, heat the remaining tablespoon of oil in a medium saucepan over medium-high heat. Add the quinoa and cook, stirring, for about 3 minutes, or until the quinoa is toasted. Add 1 cups water and bring to a boil. Cover the pan, reduce the heat to medium-low and simmer for about 20 minutes or until the quinoa has absorbed the liquid and is tender. Turn off the heat, uncover the pan and cool completely. When the beets are cool enough to handle, using a towel, rub off the skin. Cut each beet into 6 wedges and place in a medium bowl. To make the vinaigrette, in a small bowl, whisk the vinegar, shallots, oil, and tarragon to blend. Season the vinaigrette to taste with salt and pepper. Add 3 Tbsp of the vinaigrette to the cooked beets and toss to coat. Let stand for 30 minutes. In a large bowl, toss the arugula and fennel with enough of the vinaigrette to coat lightly. Season with salt. Mound the quinoa on a platter. Top with the arugula and fennel and then with the beets. Scatter the pecans over the salad and crumble the cheese over it. Drizzle with the remaining vinaigrette and serve immediately.