Fried Quinoa, Apples, Beets & Herbs

Author Notes

This recipe is a huge milestone for me. HUGE! For most of my life I have hated beets. As far as I was concerned they were the vegetable kingdom's embodiment of pure evil. Flowery dirt that I could pick out even as coloring agents in smoothies. And despite this beet loathing, I dutifully tried them year after year. Once at a dinner party, I arrived at the table horrified to see a plate of beets at every seat. They were roasted and crispy with rosemary, cracked pepper and salt and if I was going to like a beet, that would surely be it. But as soon as that crispy exterior gave way, that same florally earth filled my mouth and my soul. I swallowed about 2/3 of the plate whole (chasing with wine) just to be polite and strategically moved the remaining few about the plate.

But after all those years I started to notice a subtle change. Very subtle. At a Japanese restaurant of all places I was served a very simple steamed beet. I gave it a go and still did not like it but could finally understand just a little bit why someone might. Next time I encountered them roasted once again and felt the ick meter move just a little bit more. And finally I decided to try and cook my own.

I was not comfortable enough to just serve them plain so I roasted, peeled, oiled and roasted again until crisp and served them with toasted walnuts, an orange balsamic dressing, piles of arugula and some slightly stinky blue cheese. I actually liked them and I was very proud. Since then I have cooked beets only one other time but for some reason I felt a need to go all the way and try them raw.

Brandishing some rubber gloves, I peeled and shredded the beets. I decided to pickle them just a bit in some orange scented sherry vinegar and toss them with carrots, apples and tons of herbs. The dressing needed to be simple but complementary. Recalling how good the walnuts were previously I chose to use walnut oil, the juice from the orange and some toasted coriander and chile to play up the floral notes in the beets. Finally I added a pile of fried quinoa which is surprisingly crunchy and nutty.

I think it is a really satisfying and well balanced salad- good on its own or boosted a bit with the help of some good cheese and shredded chicken. Next I might tackle that vicious attack lettuce frisee....

—savorthis