QUINOA, GOLDEN BEET, AND ORANGE SALAD

Quinoa, Golden Beet, and Orange Salad image

Yield serves 6

Number Of Ingredients 12

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8 golden beets, golf ball size
1 1/2 cups quinoa
2 large navel oranges
1/2 cup thinly sliced scallions, white and green parts
3/4 cup coarsely chopped toasted walnuts
Dressing
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
2 tablespoons walnut oil
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400°F. Wrap the beets in a loose aluminum-foil package, sealing the package tightly. Bake until the beets are tender when pierced with the tip of a paring knife, 45 minutes to 1 hour. When cool enough to handle, peel the beets and cut into 3/4-inch dice.
Bring a large pot of salted water to a boil over high heat. Add the quinoa and cook until tender, about 12 minutes. Drain and spread on a sheet pan to cool.
Cut a slice off both ends of each orange so they will stand upright. Stand each orange on a work surface and, using a sharp knife, remove all the peel and membrane by slicing from top to bottom all the way around the orange, following the contour of the fruit. Cut the oranges into 3/4-inch cubes.
Put the cooled quinoa in a large bowl. Add the beets, oranges, scallions, and walnuts.
For the dressing: In a small bowl, whisk together the vinegar, mustard, and honey. Gradually whisk in the oils. Season with salt and pepper. Add to the salad and toss to coat. Taste, adjust the seasoning, and serve.