Colorful Beet Salad with Citrus and Goat Cheese

Ingredients

• 125 g quinoa
• Salt
• 6 red beet roots (600–800 g)
• 2 organic oranges
• 1 organic pink grapefruit
• 4 tbsp apple cider vinegar
• 3 tbsp honey
• Pepper
• 2 salad lettuces
• 100 g Brussels sprouts
• 4 tbsp olive oil
• 30 g Cashews (2 tbsp)
• 30 g mixed nuts (sunflower, pumpkin, pine nuts; 2 tbsp)
• 1 tbsp soy sauce
• 2 tbsp dill sprigs
• 1 tsp coarse mustard
• 200 g soft goat cheese (from the roll; 45% fat in total)

Instructions

1. 1.

   Cook quinoa in twice its volume of boiling salted water for 12–15 minutes. Remove from heat, cover and let stand for 5 minutes before cooling.

2. 2.

   Meanwhile, peel and finely grate the beets. Peel the oranges and grapefruit so that all white pith is removed. Cut fruit segments between the membranes, catching the juice to set aside. Toss beet slices with fruit segments in a large bowl with apple cider vinegar, 1 tbsp honey, salt, and pepper, letting rest for 20 minutes.

3. 3.

   Wash, dry, and cut salad lettuces into strips. Clean and finely grate Brussels sprouts. Fluff quinoa with a fork, mix in 2 tbsp olive oil, and season with salt and pepper.

4. 4.

   Chop cashews and combine with mixed nuts; toast in a hot pan without fat over medium heat for 3 minutes. Add soy sauce and remaining honey, simmering until thickened about 3 minutes. For the dressing, whisk together captured citrus juice, remaining olive oil, dill, and mustard, seasoning with pepper. Slice goat cheese into rounds.

5. 5.

   Arrange marinated beet‑fruit mixture on a platter with salad lettuce, Brussels sprouts, quinoa, and goat cheese slices. Drizzle with dressing and sprinkle toasted nut mix over top.