There is no disputing that beets and goat cheese are a match made in culinary heaven. But when you add to that near-perfection candied cashews, orange, mint and arugula, we’ve got an unstoppable and irresistible marriage of flavours on our hands. We’ve thrown in multicoloured quinoa and toasted naan because we couldn’t stop there - this is one bold salad that just keeps on giving!
We will send you:
Madras curry powder
You will need:
Salt & pepper
Cook the quinoa
Heat the oven to 350°F. In a medium pot, combine the quinoa, 1 cup of water and a pinch salt (double the water for 6 portions); bring to a boil. Cover and simmer, 14 to 16 minutes, until the quinoa is tender. Fluff with a fork. Meanwhile, peel the beets and cut in half; cut into ¼-inch-thick half-moons. Place in a small pot, cover with water and bring to a boil. Simmer, 7 to 9 minutes, until the beets are fork tender.
Candy the cashews
In small a bowl, combine the cashews and honey; season with salt and toss to coat. Place on a lined sheet pan and toast in the oven, 8 to 10 minutes, until lightly browned. Transfer the cashews to a plate to cool.
Mise en place
Zest the orange. Remove and discard the rest of the orange peel and cut the flesh in half, then into ¼-inch-thick half-moons. Cut the celery into ¼-inch-thick slices on the bias. Remove the mint leaves from the stem; roughly chop the leaves. In a bowl, combine the sherry vinegar, maple syrup, Madras curry powder, orange zest and 2 tbsp of olive oil (double for 6 portions). Season with S&P to taste and mix well.
Toast the naan & make the salad
Place the naan directly on the oven rack and warm, 2 to 3 minutes; cut into large wedges. In a salad bowl, toss the quinoa with ½ of the vinaigrette. Add the arugula, beets, orange slices, mint, celery and remaining vinaigrette; season with S&P to taste.
Plate your dish
Transfer the quinoa salad to individual plates. Garnish with the goat cheese and candied cashews. Serve with the warmed naan on the side. Bon appétit!
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