Beet, Quinoa and Goat Cheese Salad

Beet, Quinoa and Goat Cheese Salad. Photo by Krista Keltanen

“The idea for a harvest celebration was sparked by the spectacle of yellow leaves in the garden. I also marveled at the dazzling color of beets freshly pulled from the ground and decided it was time for a party.” Finnish stylist Sanna Länsivierto serves this beet, quinoa, and goat cheese salad is nestled on a wooden disc, fitting in with the theme.

Beet, Quinoa and Goat Cheese Salad Recipe (Serves 4)

Ingredients

  • 3 beets, peeled and cut into small cubes
  • ¼ cup raw quinoa, rinsed thoroughly
  • Mixture of seeds (such as sunflower, pumpkin, and sesame)
  • 5 ounces goat cheese, cut into pieces
  • 7 to 10 ounces arugula
  • Balsamic dressing

Directions

  1. Steam beets, and allow to cool. The beets will have dyed the water used for steaming, which you can then use to cook the quinoa to create a lovely color and impart a delicate flavor of beet.
  2. Combine the beets and boiled quinoa. Top with goat cheese and seeds. Serve over the arugula with a drizzle of balsamic dressing

Styling and Recipe by Sanna Länsivierto

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