The first day back at work after a long vacation is always rough. The 20 degree temperatures didn’t help either; apparently, winter finally decided to make an appearance. That biting wind makes my two block walk from the parking garage to the office seem like 3 miles. And the thermometer in our apartment currently reads 61 degrees. That’s COLD folks. Lucy thinks so too, she has decided to burrow herself in the deepest and coziest place she can find….Seth’s closet.
I was glad I had a meal planned that required turning the oven on because it made our kitchen warm and toasty and it felt so good that I convinced myself to stay in there and do all the dishes and clean all the counters just so that I wouldn’t have to go back “out there” in the 61 degrees.
Over the weekend I picked up some beets at the grocery store and boiled them with sugar and salt until they were fork tender. Don’t they look kind of funny and slightly inappropriate in this pot…?
Once they were cooled and cut up into little pieces, I made a very simple dressing with balsamic vinegar, olive oil, honey and shallots, coated the beets, and roasted them at 450 degrees for 8 minutes. They come out looking like little jeweled pieces of red candy.
While the beets were in the oven, I got some quinoa going in a pot on the stove. 2 cups water, 1 cup quinoa is the ratio to live by. If you all haven’t introduced quinoa into your life, you’re seriously missing out. It’s the most versatile, healthy, filling grain out there. It can get a little pricey but I’ve found that this Whole Foods brand pictured below is a pretty good deal if you don’t have access to bulk bins (which are always the best option).
Once the quinoa is cooked (about 15 minutes), toss it with the roasted beets and generous amounts of goat cheese and you have yourself a delicious and very satisfying meal! We added some of our leftover crockpot chicken that we are STILL eating from a few nights ago. Buying a whole chicken and roasting it is so much more cost effective than buying individual pieces that it’s almost silly. I believe roasting chickens will be on my Sunday evening agenda for many weeks to come.
Quinoa and Roasted Beet Salad
- 4-5 medium sized beets
- 2 tablespoons diced shallots
- 1/8 cup balsamic vinegar
- 1/4 cup olive oil
- 2 teaspoons honey
- 1 cup quinoa
- 3 ounces of crumbled goat cheese
- Cut the beets from the stems leaving just a small spud at the end and rinse them gently in cold water
- Place them in a pot of water and add 2 tablespoons sugar and 1 tablespoon salt. Bring the water to a boil, then down to a simmer and let them cook covered for 45 minutes or until fork tender
- Remove the beets and submerge them in cold water to stop the cooking process
- Once the beets are cooled, peel the skin off and cut them into bite size pieces. The skin should peel off very easily
- Chop the shallot and whisk it together with the balsamic vinegar, olive oil, and honey
- Coat the beets with the dressing mixture and spread them on a pan with tin foil. Roast at 450 degrees for 8 minutes
- Combine 1 cup quinoa with 2 cups water and cook according to instructions
- Once quinoa is cooked, combine with beets and crumble goat cheese throughout. Mix gently to distribute the goat cheese
Loosely adapted from Giada’s Food Network Recipe