by Fairmount_market
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AntoniaJames's Testing Notes:
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1 bunch
purple kale
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2-3
cloves garlic
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6
medium sized red beets
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1/2 cup
red quinoa
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1/2 cup
black quinoa
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1 1/4 cup
water
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olive oil
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salt and pepper to taste
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3 ounces
crumbled feta cheese
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2
shallots
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3 tablespoons
sherry vinegar
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3 tablespoons
water
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1/4 teaspoon
sugar
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1/8 teaspoon
smoked paprika
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Preheat the oven to 400 degrees. Peel the beets and cut into approximately 1 inch chunks (about 8 pieces per medium-sized beet). Peel the shallots and cut into similarly sized pieces (about 4 pieces per shallot). Put in a baking pan, drizzle with some olive oil to coat, sprinkle with salt and pepper to taste, and roast in the oven for about 30 minutes, stirring occasionally, until the beets are soft.
Ask the hotline about this step!Meanwhile, cut or rip the kale leaves from their thick stems, and rip into bite sized pieces. Mince the garlic cloves. Place the kale leaves and garlic in a large casserole dish, pour on enough oil to coat, plenty of salt, and pepper to taste, and toss well. Roast the kale leaves in the oven for about 15 minutes, stirring occasionally, until they smell toasty and start to brown on the edges.
Ask the hotline about this step!Meanwhile, cook the quinoa. Heat a cooking pot until you can feel the heat radiating from the bottom when you hold your hand at the top of the pan. Add the quinoa and toast for about 5 minutes, shaking the pot frequently, until you can smell the toasting grain. Add 1 1/4 cup water, bring to a simmer, reduce the heat to low, and simmer partially covered for about 15 minutes until all of the water is absorbed and the quinoa grains have released their little halos.
Ask the hotline about this step!When the beets are ready, remove the shallot pieces to a mini or regular sized food processor or blender. Transfer the beets to a bowl and mix with the cooked quinoa. Deglaze the hot pan in which you roasted the beets and shallots with the sherry vinegar and transfer to the processor. Add the water, sugar, and smoked paprika and blend until smooth. Stir into the quinoa and beet mixture.
Ask the hotline about this step!Assemble the salad. Plate a bed of toasted kale, then spoon on the quinoa and beets, and finally sprinkle over the feta cheese. Serve warm.
Ask the hotline about this step!This is super food I had forgotten about this so glad you submitted. Saving!
Thanks sdebrango. I think it would make a nice holiday side.
FM, I cannot find purple kale of any kind -- what I've bought in the past that was purple is called red Russian kale -- anywhere locally. There's loads of ordinary green kale. May I use that instead? I did, finally, find the black quinoa. Thanks so much. ;o)
Hi AJ, yes, certainly regular kale would be fine. The purple kale just happened to be on sale at my farmers' market when I first created this dish, but it really just changes the appearance and not the taste of the dish. Likewise with the black quinoa: I happened to have both red and black so I used a combination because I thought the two toned colors would be fun, but it really doesn't change the taste. And actually not even the color all that much, because the purple kale becomes more green when roasted and the red and black quinoa converge on color more when cooked. Thanks for testing this recipe!
thanks sdebrango! The roasted shallots are especially nice in the dressing.
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
I just want to share a tip. My husband and I love beets but we hate having to heat the oven especially in Phoenix AZ summers. TIP: Steam the beets. It takes half the time the texture is the same and you can eat the skins if you wash them well enough before steaming. No messy peeling, no hot kitchen just beautiful beets.