I always like making salads, especially those that don’t require a lot of chopping. I also like crunchy things, like nuts and seeds, and since my kids are always more likely to eat things with cheese on top, we usually top all salads with cheese.
This salad is the result of cheap bunched beets at the farmer’s market, frozen pecans from my Grandmother’s tree that needed to be used, a half bag of frozen leftover edamame, plus a few other veggies that were floating around the vegetable bin in the fridge. I added quinoa to bulk it up and goat cheese for the kids. I topped it with olive oil but I think any light vinaigrette would be good on this salad.
- 1 bunch of beets, trimmed, boiled, and then peeled and placed warm in a sealed container with 2 tbsp vinegar and refrigerated until cold
- 4 oz edamame previously boiled in salted water for 5 minutes and shelled.
- 3 cups broccoli florets parboiled for 3 minutes, then cooled
- 2 cups cooked red quinoa
- 1 cup chopped pecans
- 4 oz goat cheese / chèvre chopped in chunks
- Salt, pepper to taste
Combine the ingredients in a large bowl, toss the salad and top with olive oil and vinegar. Serves 4.