I love the natural sweetens of beets and its vibrant color. All the ingredients of this salad make it a very filling meal. The crispy and warm goat cheese complements the beets and blackberries perfectly. I only plated a bit for the picture but ended up eating a big bowl of it. This recipe serves 4 as a main course.
1 cup of quinoa
½ red onion, thinly sliced
2 beets, roasted
2 avocados, diced
70gr pecans, chopped
200gr goat cheese
1 egg, beaten
½ cup of panko
Passion fruit Vinaigrette:
3 tablespoons of passion fruit jam
1/4 cup of olive oil
4 tablespoons of white vinegar
Juice of 1 lime
1 teaspoon of honey
Salt to taste
First, roast the beets in an 180C/350F oven for about 40-45 minutes. You can also boil them until tender. Then allow them to cool down before peeling and slicing them. You can slice them any way you like. I decided to make it like a carpaccio using a small ring mold that I placed in the center of the beet to cut it through. Once I got a small cylinder form, I thinly sliced it to get that carpaccio look. The remaining pieces of beet, you can just chop and mix with the cooked quinoa later.
To cook the quinoa, rinse it under cold water and then boil for 13 minutes. Drain and set aside.
To make the vinaigrette, just put all the ingredients in jar and give it a good shake until it emulsifies. You can adjust the proportions to your taste if you like it more acidic or sweeter.
To prepare the cheese, cut it into small medallions, coat each piece with flour, then the beaten egg and finally the panko. Pour some vegetable oil in a nonstick pan. Over medium heat, pan-fry the goat cheese.
To plate up, you can arrange all the ingredients nicely on a plate or if you want to just be quick, mix it all in a big bowl with the vinaigrette and then serve it.