Friday, June 15, 2018
1/2 cup (dry) quinoa
3-6 roasted beets, depending on the size
1/4 cup diced sweet onion
Salt and pepper
Roast the beets a day ahead of time, if possible. Heat oven to 375 degrees. Wash and clean beets, leaving the skin on. Wrap each beet in aluminum foil with a bit of olive oil to prevent sticking. Place the wrapped beets in a casserole dish (or on a baking sheet) to catch any beet juice that will inevitably drip out. Roast beets in oven for 45 to 60 minutes, depending on how large they are. Let them cool before you try to peel the skin off. But now that they're roasted, it should be much easier to simply rub the skin off them. Cut the peeled beets into large cubes and refrigerate in an air-tight container until you're ready to make your salad.
Cool quinoa according to package instructions. This is usually 2 cups of water for every 1 cup of dry quinoa. Simmer for 12-15 minutes. Then let stand, covered, for another 5 minutes. Uncover and fluff with a fork.
Peel and cube the grapefruit. Dice the onions. Cut the avocado from its skin and slice it.
To assemble the salad, first massage the avocado slices into the arugula and romaine. Then stir in the rest of the ingredients. Add olive oil, salt, and pepper to taste.