Here’s a substantial-yet-light seasonal salad from Charlie Foster of Woods Hill Table (and also Woods Hill Pier 4 and Adelita). This flavorful (and colorful!) beet salad features crispy quinoa, which is fried in safflower oil and spiced with a sumac and a Middle Eastern seasoning, to keep each bite tangy. It’ll be the star of the show at your next backyard shindig (or your basic weeknight dinner).
Quinoa & Beet Salad from Chef Charlie Foster
Ingredients
- 1 pint tahini, organic
- 1 clove of garlic
- 1/4 pint olive oil
- 1 tablespoon lemon juice
- 5 multi-colored beets
- 1 tablespoon organic red wine vinegar
- 1/2 pint water
- Kosher salt to taste
- 1 pint black quinoa
- 1 quart safflower oil for frying
- 1 pint sugar
- 1 pint water
- 1/2 pint pine nuts
- 1 teaspoon sumac
- 2 cups sorrel
- Olive oil to taste
- Champagne vinegar to taste
Directions
- Blend tahini, garlic, 1/4 pint olive oil and lemon juice together in a blender until smooth.
- Put beets in baking tray with vinegar, 1/2 pint water and salt. Cover with tin foil.
- Roast at 350 for 45 min. or until fork tender.
- Peel when warm, then cut and cool overnight.
- Bring 2 quarts of water to a boil. Boil quinoa until water is evaporated and the quinoa is overcooked and very soft. Spread evenly in a thin layer on a non-stick mat.
- Dehydrate in the oven at 215 degrees for 1 1/2 hours or until most moisture is evaporated.
- Heat 1 quart organic safflower oil to 350 degrees.
- Fry the dried quinoa until crispy, drain on paper towels, salt to taste.
- Combine 1 pint sugar, 1 pint water, 1/2 pint pine nuts. Boil for 30 min and strain.
- Use the safflower oil from frying the quinoa and lower the temperature to 325 and fry until golden brown. Toss with salt and powdered sumac.
- Combine beets, sorrel, salt, black pepper and EVOO and champagne vinegar to taste.
- Spread tahini in the bottom of the bowl. Place the dressed beets on top. Finish with pine nuts and quinoa.