Winter Beet Salad

A tale of two salads.

I’ve recently dined in both Boston and New York City and in each enjoyed an excellent salad. There was nothing innovative about either, both were well designed and prepared. I would order them again. I grew confused. I remembered some of one belonged to the other and vice versa. After checking my notes, I always take notes, I could see how I’d gotten off track. This was a good thing for a few elements from each combined to make a fine alternative born of the two.

Each salad had a base of kale. One was a take on a Caesar salad, the other a beet salad with grain and feta cheese. In this evolution I’ve used quinoa to add the grain, texture and protein with chick peas, pepitas and dried cranberries.

Cooked beets are still at the heart of this recipe. This is a healthy vegetarian dish with a simple vinaigrette. The feta cheese adds a creamy touch with some tang and additional protein. If you want to punch up the protein, this salad topped with shrimp, chicken or tofu will fit the bill.

WINTER BEET SALAD
Makes 4 individual salads

Ingredients:

• 4 to 5 ounces of cleaned and chopped kale, about 1 ½ cups loosely packed per salad

• 2 cups cooked beets cut into cubes or wedges. (Ready to eat beets are available in the refrigerator section of most grocers, or cook your own by boiling or roasting)

• 2 cups cooked and cooled quinoa (1 cup quinoa, 1 ½ cups water, ½ teaspoon salt. Bring to a boil, simmer 15 minutes covered. Remove from heat and leave covered another 10 minutes. Cool)

• 1 ⅓ cups canned chick peas, drained and rinsed

• 1 cup carrots, sliced, chopped or sticks

• ½ cup red onion, shaved

• ½ cup dried cranberries, or raisins. Set aside a few for garnish

• ½ cup toasted pumpkin seeds (pepitas). Set aside a few for garnish

• ¼ cup chopped parsley

• 1 cup feta cheese crumbles

• 1 recipe oregano vinaigrette (recipe follows)

Method:

• Make the vinaigrette

• Divide the kale into 4 serving bowls

• In a separate bowl, put the cooked quinoa, chick peas, carrots, cranberries, parsley and pepitas along with 2 tablespoons of the vinaigrette and give it a stir

• Divide the quinoa mixture evenly over the kale

• Now top the salads with the beets, red onion, feta cheese and reserved pepitas and cranberries as garnish

• Dress the salads with the remaining vinaigrette or let your guests dress their own

Oregano Vinaigrette:

• ½ cup extra virgin olive oil

• ¼ cup red wine vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon maple syrup

• 1 tablespoon water

• ½ teaspoon dry oregano

• ¼ teaspoon fine salt

• ¼ teaspoon black pepper

• 1 clove garlic shaved on a microplane or smashed and finely minced

Method:

• Place all ingredients in a shaker jar and give it a vigorous shake for about 10 seconds or whisk it all together in a small bowl

This is a nice salad for lunch or a prequel to dinner. Add a source of protein and you’ll not need much more. Warm and toasty garlic bread is a nice accompaniment.

Enjoy!