prep time: tbd
cook time: tbd
1 teaspoon balsamic vinegar
2tablespoons sherry vinegar
1 teaspoon dijon mustard
1 small garlic clove - pureed
6 tablespoons olive oil
2 medium beets - roasted, peeled and cut in a small dice
1 cup cooked red quinoa
1 red belgian endive - thinly sliced crosswise
2 tablespoons slivered basil
2 ounces blue cheese - crumbled
6-ounces stemmed baby spinach - washed
1. whisk together the vinegars, salt, mustard and garlic. whisk in the oil. set aside.
1. in a large bowl, combine the beets, quinoa, endive, basil, and all but 2 tablespoons of the blue cheese.
2. place spinach in another bowl and toss with dressing. transfer the spinach to another bowl. toss the beets mixture with the remaining dressing. top the spinach with the beet mixture.. add pepper to taste and sprinkle the remaining blue cheese on top. toss to serve.
- new york times, october 2013