Ingredients
- 3 tbsp. olive oil – divided into 1 tbsp. + 2 tbsp. portions
- 2 large beets, washed and root ends trimmed
- 1 cup quinoa
- 2 cups water or lightly flavored vegetable stock
- 3 tbsp. white wine or champagne vinegar
- 2 tbsp. chopped fresh tarragon
- 2 ounces ricotta salata cheese – shaved on a grater or crumbled
- 1/4 cup roasted pepitas – you could substitute pine nuts, sunflower seeds or pumpkin seeds
- salt and fresh ground black pepper, to taste
Personal Notes
Organization Tags
Comments