Borscht Salad

29 09 2011

Maybe this is stating the obvious but I’m not a traditionalist.  Don’t get me wrong, I love borscht – it’s a delicious kind of soup – but sometimes it’s not soup that you wanna have for dinner.

I wanted to enjoy the delicious flavours of borscht but I wanted to enjoy something crunchy, so I made this salad.

Borscht Salad

1/2 cup dried quinoa, cooked in 1 cup water

1 cup diced beets, steamed

1/4 cup fresh dill

1 pkg frozen chopped spinach, thawed

2 Tbsp diced onion

salt & pepper to taste

olive oil to taste

Cook your quinoa: If you’ve never cooked quinoa here’s a quick how-to.  Rinse your quinoa.  Put quinoa in a pot with water and bring to a boil.  Once the quinoa comes to a boil, turn the heat to low (very low heat) and place a lid on the pot.  Allow to cook for 10 – 15 minutes and then remove from heat.

Steam your diced beets: I recommend steaming the beets for 5 minutes.  This is enough time to heat the beets through and soften them but not make the beets squishy.

Mix everything but the oil into the salad, the oil gets added just before serving.

Ready to eat?  Plate your salad, add a splash of olive oil on top, and then sit down and enjoy.

Also, if you’re digging into falls bounty, you might also like these recipes:

Rustic Cabbage Soup
Roasted Beet Tofu Burgers

Beet Chips!




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