I wouldn't say that I was ever the pickiest eater, but at a certain point I made a very conscious decision to conquer my food preferences. I hated the idea of categorically dismissing any one food from my diet because of some sort of mental block, and I set about trying to learn to like all the foods I hated. This has been a mostly successful endeavor, realizing that depending on the quality of the ingredient and how you prepare it, anything can taste good. (Except mushrooms, I really can't get past that one.)
Most of my food-hangups are more texture than taste related: I'm not a fan of things with a sort of mushy/jelly consistency. Beets fell into this category for me initially, but then I grew to love them in a salad, especially if they were boiled more on the al dente side, just enough to bring out that sweetness but not enough that they get soft. They pair gorgeously with cumin in an arugula salad with some tangy cheese like chèvre or feta on top.
As you may know from my pesto adventures, radishes are the newest thing I am learning to love. I'm a sucker for a colorful plate, and they are just so pretty and lively, I want to love them so badly! Not to mention they are all over the French markets right now – it's like they're taunting me. I thought I'd give roasting them a try to see if it would mellow out the kick they have raw, and I have to say I was quite happy with the result. For this I used the smaller oblong pink radishes I had on hand, but I think a slightly larger, rounder variety might be better since they won't get soft as quickly.
This is a refreshing and filling salad that will lift you out of the typical lettuce-and-tomato rut, and it's a great lunch whether you're working from home or need to meal prep for the week ahead. Most grocery stores sell pre-cooked and peeled beets, so all you have to do is chop and toss them in cumin, store them in tupperware, and they'll be ready to go. The radishes and quinoa can also be cooked ahead of time and kept in tupperware, and you can even mix the dressing for the week. Then all you have to do is assemble!
As always, feel free to use this recipe as a base and try out different ingredient combinations and dressings - let me know in the comments what you make!
Ingredients
Arugula
Bunch of fresh radishes
Beets - boiled*
1 cup quinoa
Feta
Avocado (1 avocado per 2 servings of salad)
Handful of pomegranate seeds
Fresh parsley - coarsely chopped
1 tsp cumin
1/2 tsp sumac
Lemon
Olive Oil
*I generally steer clear of pre-cooked foods, but beets are a bit tedious to cook since the color bleeds everywhere and they have to boil a pretty long time, so I think this shortcut is well worth it. If you're using raw beets, you'll need 1-2 depending on the size. If using pre-cooked, skip step 1.
Steps
Cook the beets: If using raw beets, wash them well and remove the tops, leaving a bit of stem. Leaving the peels on, boil in a large pot for about 30-40 minutes, until a fork can be inserted fairly easily but before they get too soft. Remove beets from water and run under cold water so that you can handle them without burning yourself. You should be able to easily remove the peels.
Cook the quinoa: Rinse quinoa under cold water. Add a tablespoon of olive oil to a saucepan and heat until shimmering. Add the quinoa and let toast a minute or so, stirring so that all the quinoa gets a thin coating of oil and none of them burn. When they start to smell nutty and take on a slightly golden color, add twice as much water as quinoa (2 cups water for 1 cup quinoa) and bring to a boil uncovered. Bring down to a simmer and cook until much of the water has been absorbed and the kernels (is that what they're called?) have started opening, about 15 minutes. For salad I prefer my quinoa on the firm side, so I taste as I go (like I would with pasta) and strain out the rest of the water rather than letting it all absorb. Cool completely and fluff with a fork.
Roast the radishes: Wash the radishes well and remove the tops and the little tail. Cut in half lengthwise and toss in a little olive oil, a touch of salt, and pepper. Lay cut-side down on a glass pan or baking sheet and roast at 400ºF/200ºC for about 15 minutes or until browned and crispy. Alternatively: Sauté in butter with a little salt and pepper until crispy, waiting to flip them until they have started to stick to the bottom of the pan. This way takes a lot less time and I may have even preferred the taste. TIP: Keep the leafy radish tops to make pesto!
Assemble the salad: Whisk together lemon juice, olive oil, sumac, and a little salt and pepper to taste. Chop beets into small cubes and toss in cumin until evenly coated. Toss arugula in just enough dressing that a thin layer covers all the lettuce. For each bowl: Spread a handful of arugula in a bowl so that it has a well/hole in the middle, making a sort of nest. Add a couple spoonfuls of quinoa to the middle, then a generous spoonful of beets and a handful of radishes. Slice avocado and lay on top. Sprinkle feta, parsley, and pomegranate seeds on top, and another drizzle of dressing. For meal prepping: Store chopped beets and radishes in separate tupperware. Arugula should be completely dry and stored loosely in a large container (i.e. not packed tightly) with paper towels to soak up any moisture. Dressing can be mixed and stored in a small jar - just give it a shake before serving. Parsley can be washed, dried completely, chopped, and stored with paper towels in a sealed container for a couple days, or just shredded/chopped right before use. Everything else must be added when serving.
Comentarios