ARUGULA SALAD WITH RED QUINOA AND BEETS ENJOY DAN:

     ARUGULA SALAD WITH RED QUINOA AND BEETS by CHEF DAN:

Serves4

BEETS AND RED QUINOA:

3 beets, scrubbed and trimmed

2 tablespoons olive oil

Kosher salt

Freshly ground black pepper

1 cup red quinoa

SALAD AND VINAIGRETTE:

3 tablespoon red wine vinegar

12 teaspoon white sugar

1 garlic clove, smashed

2 shallots, finely chopped

1 teaspoon EACH dried tarragon and dried basil

2 tablespoon olive oil

3 cups arugula

1 fennel bulb, cored, and shaved on a mandolin

1/4-cup toasted pistachios, chopped

3 tablespoon soft goat cheese

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.    Place the beets on a sheet of aluminum foil.

2.   Add oil and a splash of salt, wrap tightly and place in preheat oven.

3.   Bake for 1 hour or until just tender.

4.   Heat 1 tablespoon olive oil in a saucepan over medium-high heat.

5.   Add quinoa cook, stirring for about 3 minutes, or until toasted.

6.   Add 1 cup water and bring to a boil.

7.   Reduce heat to medium-low; cover and simmer for about 20 minutes.

8.   Or until all the liquid has been absorbed.

9.   Turn off heat, uncover and let cool completely.

10.                When beet are cool enough to handle, using a towel, rub off skin.

11.                Cut each beet into wedges and place in a bowl.

TO MAKE THE VINAIGRETTE:

1.   In a bowl whisk together vinegar and next 5, ingredients and olive oil to blend.

2.   Season with salt and pepper to taste.

3.   Add 3 tablespoon vinaigrette to the cooked beets and let stand 30 minutes.

4.   In a salad bowl, toss the arugula and fennel with enough vinaigrette to coat lightly.

5.   Mound the quinoa on a platter; top with enough arugula and fennel and the beets.

6.   Scatter the pistachios and goat cheese over the salad.

7.   Drizzle with remaining vinaigrette.

ENJOY DAN:                             EAT LIVE AND SLOW THE FORK DOWN!!