Salads & Soups
Roasted Beets with Grapefruit and Quinoa in a White Balsamic Vinaigrette
1 1/2 lb beets
3/4 cup white quinoa
3/4 cup red quinoa
3 cups vegetable broth
2 large grapefruit
1/2 cup crumbled feta
2 tbsp Grapefruit White Balsamic
2 tbsp Persian Lime Olive Oil
salt and pepper to taste
Preheat oven to 375° F.
Place the beets on a sheet of foil on a pan over with another sheet of foil, and fold edges of the two sheets together to form a loose pockets. Pierce in several locations with the tip of a knife to release steam. Roast for 1–1 1/2 hours or until the beets are tender when pierced with a knife.
While the beets roast, prepare the dressing, mix Grapefruit White Balsamic with Persian Lime Olive Oil and salt and pepper set aside.
When the beets are done, remove from the oven and discard the top sheet of foil. Set aside until cool.
Place the quinoa 1 cup at a time into a fine mesh strainer. Rinse with cold water for about 2 minutes to remove bitterness of outer hulls. Place in a medium saucepan and add the vegetable broth.
Bring the broth and quinoa to a rolling boil. Reduce heat to low, cover, and let simmer for 15 minutes. Remove from heat, keeping the lid on and let sit for 5 minutes. Remove lid, fluff with a fork and spoon into a bowl and let cool.
Cut the skin away from the beets and slice crosswise into 1/4″ slices. repeating the same with the grapefruit cutting into the fruit slightly. the peel and pith. Slice the grapefruit crosswise into 1/4 slices.
Spoon the quinoa evenly across a serving plate or shallow bowl. Arrange the grapefruit and beets in over-lapping, horizontal layers until all has been used. Drizzle the dressing lightly over the top and sprinkle with the feta. Serve with extra dressing.