Spinach Salad With Red and Chioggia Beets, Quinoa and Walnuts

By Martha Rose Shulman

Published October 6, 2013

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
10 Minutes
Rating
5(67)
Comments
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This is one of those salads where the grain enhances texture, adds a nutritional punch, but isn’t what the salad is about. It’s about beets and spinach. I usually slice beets for salads, or cut them into wedges. Buthere I cut them into very small dice, so the quinoa/beets/walnuts/blue cheese mixture comes together in particularly appealing bites.

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Ingredients

Yield:Serves 6 as a side dish

FOR THE DRESSING

  • 1 teaspoon balsamic vinegar

  • 2 tablespoons sherry vinegar

  • Salt to taste

  • 1 teaspoon Dijon mustard

  • 1 small garlic clove puréed

  • 6 tablespoons extra virgin olive oil, or a blend of olive oil and grapeseed, sunflower or canola oil

FOR THE SALAD

  • 2 medium or 4 small beets, preferably a mix of golden and chioggia, roasted, peeled and cut in small dice (preferably smaller than ½ inch)

  • 1 cup cooked red quinoa (scant ½ cup uncooked)

  • 1 red Belgian endive, thinly sliced crosswise

  • ¼ cup coarsely chopped walnuts (1 ½ ounces)

  • 2 tablespoons slivered basil or 1 tablespoon chopped fresh tarragon

  • 2 ounces blue cheese, crumbled (scant ½ cup)

  • 1 6-ounce bag baby spinach or 6 ounces stemmed, washed bunch spinach

  • Freshly ground pepper

Ingredient Substitution Guide
Nutritional analysis per serving

12 grams carbs; 7 milligrams cholesterol; 263 calories; 10 grams monosaturated fat; 8 grams polyunsaturated fat; 3 grams saturated fat; 22 grams fat; 3 grams fiber; 296 milligrams sodium; 6 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the dressing. Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil(s). Set aside.

  2. Step 2

    In a large bowl, combine the beets, quinoa, endive, walnuts, basil or tarragon, and all but 2 tablespoons of the crumbled blue cheese

  3. Step 3

    Place the spinach in another bowl and toss with 3 tablespoons of the dressing. Line a platter or a wide bowl with the spinach. Toss the remaining dressing with the beets and quinoa mixture and arrange on top of the spinach. Grind on some pepper and sprinkle the remaining blue cheese on top. Once everyone has gotten a good look at the salad, toss it all together and serve.

Tip

  • Advance preparation: Roasted beets and cooked quinoa will keep for 3 to 4 days in the refrigerator. You can make the dressing and assemble the salad through Step 2 several hours before serving.

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Ratings

5 out of 5
67 user ratings
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Comments

cathy

Wonderful combination. Would increase amount of beets and remember to stem the spinach!

Christiane von Buelow

Excellent flavor and textural pairing of quinoa with small diced beets and vinaigrette. I had no endive and used a few thin sliced mini peppers for crunch. The walnuts and basil were perfect additions. The cheese is optional. Much more than the sum of its parts. Highly recommended.

mc

This was amazing!!!! Couldn’t find any endives or good radicchio so I used baby bok choy instead which turned out great. Followed the suggestion of only using 3 tbsp olive oil and it was still a well dressed salad. Will definitely be making this again.

Rose

Really lovely salad. I used basil and added carrots to the beets. Interesting combo with winter root veggies that I don’t often have. Really enjoyed it

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