- 2 pounds Golden beets trimmed and scrubbed, (or substitute for red beets)
- 1 tablespoon olive oil
- 3 cups quinoa, cooked
- 1 teaspoon salt
- fresh ground pepper
- 2 pinches cayenne pepper
- 1/2 cup pistachio nuts shelled and toasted
- 1/4 cup red onion, minced
- 2 each Ripe tomato sliced for garnishing salad
- 1-1/2 cups basil leaves, fresh cleaned and dried
- 1/2 cup parsley leaves and stems cleaned and dried
- 1/2 cup olive oil
- 3 Tablespoons lemon juice, fresh
- 3 Tablespoons red wine vinegar
- 2 cloves garlic, peeled
- 2 pinches cayenne pepper
- 1-1/2 teaspoon mustard, dry
- 1/2 teaspoon natural salt
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Preheat oven to 425 degrees
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Trim ends off of beets. (if there are greens on the beets, set aside- these are delicious sauteed). Scrub beets with vegetable brush. Place beets in oven proof casserole dish that has a lid. Place beets in dish, drizzle with olive oil and toss lightly to coat beets with oil.
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Place lid on casserole dish and bake for 45-60 minutes or until a knife is easily inserted into the beet. Remove dish from oven, set aside to cool.
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When beets are cool enough to handle, slip skins off beets . Cut beets into small 1" dice.
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Place beets into medium sized bowl. Add cooked quinoa, salt, pepper, cayenne, 1/2 of chopped toasted pistachio nuts, (save remainder for garnishing top) and parsley leaves and minced red onion Stir to combine. Reserve tomato sliced for serving
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Place cleaned and dry basil leaves, parsley, olive oil, lemon juice, red wine vinegar, garlic, mustard and salt into blender . Cover blender and process until ingredients are chopped .
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Pour basil dressing over beet and quinoa mixture, stir thoroughly to combine. Taste and add additional seasonings as needed.
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Garnish salad with remaining toasted pistachios and fresh sliced ripe tomato.