Last week I prepared a Beet and Daikon Salad with Ginger Rice Vinegar Dressing as part of my freelancing for Robyn Webb. This was not the first time I ate raw beets: I've tried them in a Mark Bittman recipe, and created my own raw beet salad with fried goat cheese medallion for a cooking demonstration at a farmers market.
This time, I decided to use leftover grated beets and daikon radishes to make a hearty, nutritious and filling salad. The gorgeous deep pink color is just a side benefit ;)
Quinoa Salad with Beets, Daikon Radish and Feta
beets, peeled, grated
daikon radish, peeled, grated
salt & pepper
1. Combine quinoa, grated beets and daikon radish and cilantro. Drizzle with olive oil and season with salt & pepper.
2. Top the salad with crumbled feta. Serve either at room temperature or straight out of the refrigerator.