Summer of the Beet and Lemonette

I recently had a fun reunion lunch with a dear sweet friend and co-worker.  It had been a while since we could sit and catch-up on all the musings of life, work, and pursuit of happiness.  Such a treat.  However, the biggest treat was the divine, yet simple salad I tried consisting of red and golden beets, baby arugula, quinoa, goat cheese, chives and a house-made lemonette.  I do love a good salad, but this one left me wanting to run home and concoct this delicious welcome to summer.  The use of simple ingredients is what won me over – it is straightforward and the ingredients blend so well together, I just know this will be a “go-to” salad for light summer salad nights or the perfect accompaniment to a summer cookout or picnic.  However, the true winner is the dressing.  Yes, I admit to begging for the ingredients since I knew this was the keystone to the salad.  And once again, SO SIMPLE.  You must try it – you will feel like a world-class chef…in bare feet. Back to the “Beet” of summer and its lovely star, The Lemonette.

beet placeholder Beet, Quinoa & Goat Cheese  (adapted from Marlowe’s Tavern)

The Salad

4 medium beets (half red, half gold are prettiest)

1 tbsp. olive oil

2 cups of baby arugula

4 oz. goat cheese (plain or herb)

1 cup red quinoa

The Lemonette

2 tbsp. fresh lemon juice

1/3 cup of minced shallots

1 small clove of garlic

1 tbsp. Dijon mustard

1 tsp. honey or agave, to taste (optional for sweetness)

2-3 tbsp. olive oil

Fresh chives, to taste

salt and pepper, to taste

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. In a medium-size pot, bring 1 1/4 cups water to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer until the quinoa is tender and the liquid has been absorbed, about 12 minutes. Allow to sit, covered, for 5 minutes. Fluff with a fork. In separate mixing bowls (so that the colors do not bleed), toss each color of the diced beets with 1 Tbsp. olive oil. Spread each color of beets in an even layer on half of the baking sheet. Roast in the oven for 25-30 minutes, until tender when pierced with a fork. Remove and set aside. Prepare the dressing ingredients, except oil, and emulsify with a hand blender or in a food processor.  Slowly whisk in the olive oil to mix and set aside.   Rinse and dry the arugula and plate greens, beets on a large salad platter or each plate.  Scatter quinoa over the greens and beets and top with goat cheese.  Finally, drizzle the lemonette over the salad – it should only slightly coat the salad as a dressing (aka don’t drench in dressing!) Serve.

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3 Comments Add yours

  1. adanelz6 says:

    Love beets – we have them in everything!

    1. gwinnettgirl says:

      I agree! I have a feeling they will be added continuously to the summer bucket list!

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