Quinoa Salad with Manchego and Beetroot

Ingredients

• 600 g beetroot roots (4)
• Salt
• 1 tsp Honey
• 4 tbsp red wine vinegar
• 150 g quinoa
• 35 g hazelnut kernels
• 100 g arugula (2 handfuls)
• 60 g Manchego cheese (Spanish sheep cheese)
• 2 Apples
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 tbsp white balsamic vinegar
• Pepper

Instructions

1. 1.

   Peel the beetroot (wear gloves), place in a pot, cover with salted water and add honey and red wine vinegar. Bring to a boil covered and cook for 35–45 minutes until slightly firm. Remove beetroot from water and let cool.

2. 2.

   Meanwhile cook quinoa according to package instructions and allow it to cool.

3. 3.

   Coarsely chop hazelnuts and toast them in a dry pan until fragrant, then remove and cool. Wash arugula and pat dry. Slice Manchego thinly. Wash apples, halve, core, and slice thinly. Drizzle with lemon juice.

4. 4.

   Slice the beetroot. Whisk olive oil and balsamic vinegar together and season with salt and pepper. Arrange arugula in four bowls and drizzle with vinaigrette. Distribute beetroot, apples, and quinoa on top. Season with salt and pepper and sprinkle hazelnuts and cheese.