Beets!

A quick post tonight because The Voice is coming on and I want to watch it and I'm famished and still haven't made my dinner. Which is going to be a ciabatta roll with every salad veg I can find, including pickled beets. I've loved beets since I was a kid. Beetroot it's called in Australia which is my homeland just in case you missed that snippet of info. I love them roasted, like in this pickled beet salad. Surprisingly they're also good raw and grated in the quinoa salad. I also make a roasted beet and feta dip which is a wild hot pink color and delicious. I will have to share that with you later, I don't have a pic. I put beets in my juice from time to time. It's a lot like drinking sweet dirt but the health benefits of beets are incredible which is why I do it. One of the most powerful antioxidants you might want to ease into them, they can clean you out. Or, if you feel in need of a good cleanse, maybe just go for it, sit and eat the whole damn bowl, just don't stray too far from home if you do. Seriously, next time you make a sandwich try adding sliced, pickled beets. Australians like to put them on everything...but that's another story.

pickled beet salad

8 beets, trimmed and unpeeled

3 tablespoons white wine vinegar

1 1/2 tablespoons olive oil

1 tablespoon honey

2 teaspoons grainy mustard

1/4 teaspoon salt

1 tablespoon chopped fresh basil

Preheat oven or barbecue to 400°F (200°C) . Wrap each beet in foil. Place on baking tray. Bake in preheated oven or barbecue for about 1 hour or until softened; let cool. Wearing rubber gloves, peel away the skin from each beetroot and cut into chunks.

Whisk vinegar, oil, honey, mustard, salt and basil in medium bowl. Add beetroot and toss to combine. Cover and refrigerate 1 hour or overnight. Serves 6. 

beet, carrot and quinoa salad

1 cup quinoa, rinsed

2 cups water

1 1/2 cups grated carrot

1 1/2 cups diced apple

1 cup dark raisins

1 cup sliced natural almonds, toasted

1 cup pumpkin seeds, toasted

1 bunch green onions, thinly sliced

salt and freshly ground pepper, to taste

1 1/2 cups grated peeled beets

MAPLE APPLE VINAIGRETTE

1/3 cup olive oil

3 tablespoons apple cider vinegar (or white wine vinegar)

2 tablespoons lemon juice

2 tablespoons Dijon mustard

2 tablespoons maple syrup

salt and freshly ground black pepper, to taste

To make the vinaigrette, place all ingredients in a jar; shake to combine.

Place quinoa in a fine mesh strainer. Rinse with cold water until water runs clear. Place in medium saucepan; add water. Bring to a boil on high heat. Reduce heat to medium-low. Simmer, partially covered, for 10 to 15 minutes or until all the water is absorbed. Fluff with a fork. Rinse under cold water using a fine mesh strainer; drain well.

Combine cooled quinoa, carrot, apple, raisins, almonds, pumpkin seeds, green onions and a pinch of salt and pepper in a large bowl. Drizzle with vinaigrette and toss gently to combine. Add beets and gently toss. Serves 6.