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Beet, Goat Cheese and Quinoa Salad

with Curry Vinaigrette

Cooking time

30 minutes

Servings

3 / 6

Calories

640 /serving

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:

  • 85g Arugula
  • 1 Bunch mint
  • 2 Celery stalks
  • 1 Orange
  • 225g Chioggia beets
  • 14g Honey
  • 90g Multicolour quinoa
  • 48g Cashews
  • 15ml Maple syrup
  • 15ml Sherry vinegar
  • 6g Madras curry powder
  • 60g Goat cheese
  • 2 Naan bread
  • You will need:

    Olive oil
    Salt & pepper
    Medium pot
    Small pot
    Sheet pan
    Zester
    Total Fat
    26 g
    Saturated Fat
    6 g
    Sodium
    624 mg
    Total Carbs
    86 g
    Sugars
    32 g
    Protein
    20 g
    Fibres
    11 g
    Preparation
    a picture
    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.
    a picture
    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.
    a picture
    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.
    a picture
    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.
    a picture
    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!