Adapted from a New York Times recipe.
- 4 small yellow beets ans one small red beet, with greens. Remove greens and roast beets until tender
- 1 cup quinoa, rinsed 3 times then cooked in 2 C water for about 15 min til cooked through.
- Celtic Sea Salt
- 2 teaspoons balsamic vinegar
- 1 clove garlic
- 1 teaspoon spicy brown mustard
- ½ cup Olive oil
- ½ cup walnuts, broken into pieces
- ¼ cup fresh herbs, parsely, rosemary, chives, and thyme
- ½ cup raw cashews
- ½ lemon juice, juice from 1/2 lemon
- to taste Celtic Sea Salt
- 2 cloves garlic
1. Make Nut Cheese: Throw last 4 ingredients in blender or Vitamix and mix until smooth. Refrigerate until use (2 cloves garlic)
2. Rinse beet greens in 2 changes of water. Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.
3. While the quinoa is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic (1 clove) and mustard. Whisk in the oil(s). Add to the quinoa. Peel and dice the beets and add, along with the beet greens, cashew cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more “cheese” sprinkled over the top if you wish.