There’s always something exciting at the Farmers’ Market. One of the things I’m loving from the market at the moment are the golden beetroots. I’ve had golden beetroot-based dish in a restaurant, but I’ve never used them in my dishes before. Golden beetroots are easy to prepare and won’t bleed like red beetroots (another reason why I don’t use red beetroot that much). The leafy greens atop the beetroot are equally as valuable. They are a fabulous addition to a salad and are an ideal green for juicing.
With the market being open, we’ve been making a lot of salads lately and one of our favorites is Roasted Golden Beetroot, Quinoa + Kale with Zesty Tahini Dressing (vegan, gluten-free, soy-free), carrots and crushed hazelnuts. It’s hearty, earthy and wholly nourishing. In addition, the dressing is versatile use for wraps, any cold dishes or salads. This is a recipe you won’t regret trying, it’s fresh and filling and easily adaptable based on the seasonal produce available at your local market.
Don’t have golden beetroot at your local market? Try other root vegetables such as rainbow carrots, red beetroot, turnips, rutabagas or even parsnips. Roasting beetroot is a very simple procedure that deepens their flavor. Wrap individual beetroot in foil, roast for 45 minutes to an hour at 400 degrees F until tender. Roasting time may vary depending on the size of golden beetroot.
Combine all ingredients except for the stock in a mixing small bowl. Gradually add stock to the dressing until the desired thickness is attained and whisk until smooth. Cover and refrigerate until chilled, at least 1 hour. Please note, the sauce will thicken as it cools, add a splash of warm water and stir if desired.
Roast the beetroot. Preheat the oven to 400°F. Wrap individual beetroot in foil and seal tightly, roast for 45 minutes to an hour until tender or a fork easily pierces the beetroot. Meanwhile, cook the quinoa. Heat the oil over medium-high heat in a medium saucepan, cook the drained quinoa for about 1 minute, stirring often until water evaporates. Add stock, bring to a boil, cover, then reduce heat slightly and simmer for 18 to 20 minutes, until the quinoa is tender. Remove from the heat, allow to cool for 5 minutes. Transfer to the bowl. Remove the beetroot from the oven and allow to cool. Trim the ends off, peel off skin and cut beetroots into ½-inch cubes.
In a large bowl, toss together beetroots, quinoa, kale, carrots. Toss with the dressing and chopped hazelnuts. Transfer to individual bowls and serve.
Advance preparation: Zesty Tahini Dressing can be prepared up to a day and keeps well for a week in the refrigerator. Roasted beetroot and cooked quinoa will keep for 3 to 4 days in the refrigerator. The salad is best served the day it’s made, but can keep in the refrigerator for several hours.