Ingredients
- 5 small to medium beets
- 1/2 cup black quinoa
- 3/4 pound small carrots
- extra-virgin olive oil
- 2 teaspoons ground cumin
- 1 can chickpeas, rinsed and drained well
- 4 or 5 radishes, thinly shaved on a mandoline
- 1 large or 2 small ripe-but-firm avocados
- a few handfuls of baby kale
- kosher salt
for the tahini-maple vinaigrette:
- 1 tablespoon tahini
- 3 tablespoons apple cider vinegar
- 1 tablespoon water
- 2 teaspoons maple syrup
- 2 tablespoons olive oil
- kosher salt, to taste
Instructions
- Preheat the oven to 450 degrees. Scrub the beets clean, then wrap up in a sealed foil pouch and roast for 60 - 90 minutes, until a knife easily slides into the middle of the beet. Remove from oven, unwrap the pouch, and allow to cool. (This step can be done the day before -- let beets chill in the fridge overnight.)
- When they're cool enough to handle, use a paper towel to rub all the skin off the beets (if they're cooked through, it should slip right off!), then slice each beet into 6 wedges and set aside.
- Meanwhile, cook the black quinoa according to package directions, or I always use this foolproof method from The Kitchn.
- Next up is the carrots. Trim the tops, then slice each carrot lengthwise. Spread out on a foil-lined backing sheet, drizzle with a bit of olive oil, then sprinkle with the cumin and a liberal pinch of salt. Toss it all around, spread in an even layer, then roast at 400 degrees until carrots are tender and starting to turn golden brown around the edges.
- While the carrots are roasting, fry the chickpeas. Pour a half-inch layer of olive oil in the bottom of a medium skillet, and heat over medium high heat. Add chickpeas, and cook, stirring frequently, for about 15 minutes, until chickpeas are very crispy. Use a slotted spoon to transfer chickpeas to a paper towel-lined plate, then sprinkle with kosher salt.
- Make the vinaigrette: In a small bowl, whisk together the tahini, vinegar, water, and maple syrup. While whisking, slowly drizzle in the olive oil, then season to taste with sea salt.
- Put it all together. In a large bowl, place the beet wedges, quinoa, and carrots. Peel and slice the avocado, and add it to the bowl with the radishes, baby kale, and half the fried chickpeas. Drizzle most of the dressing over the top, then gently toss everything together. Garnish with the remaining drizzle of dressing and fried chickpeas, and eat!
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Comments (19)
Author
Can’t go wrong with cumin-scented carrots! This salad looks delicious, and beautiful presentation.
This looks delicious …..I need to add more quinoa to my diet…;)
http://vodkaandarose.blogspot.co.uk
I love recipes like this that are super healthy and beautiful and in no way skimpy on fat or flavor. so satisfying!
that maple vinaigrette sounds amazing! I love sweet tastes along with my veggies! thanks for sharing.
love, arielle
a simple elegance
This looks fantastic!! I’ve used tahini a bunch, but never in this capacity- love the creativity! Thanks for sharing!
http://www.southendstyle.wordpress.com
This looks wonderful! Thanks for sharing 🙂
This looks and sounds fantastic! The perfect fall into winter lunch/dinner option.. lovely! Thanks for sharing!
Oh my, gorgeous! Colors just pop off the page… can’t wait to try it. I won’t be satisfied until mine looks just like yours!
Pan caramelized stonefruits.
Looks Super yummy! Is frying the chick peas in that much oil healthy or is it okay?
Wow… simply gorgeous!
This looks and sounds delicious!!
I love this! So beautiful, so many delicious flavours- and you’re right: fried chickpeas are a game-changer! My favourite winter salad (or should I say second favourite, as it looks like this one will now take first place) is this purple cabbage and chinese leaf one, with lots of celery, walnuts and pomegranate (http://thetastyother.com/2014/11/my-favourite-winter-salad-crunchy-sweet-and-sour-and-oh-so-pretty)- it’s crunchy, a little sweet, alittle sour and a lot delicious!
YUM! Just clicked over to take a look, and it looks amazing. Can’t wait to give it a try. Your blog is beautiful, by the way! xoxo
My dressing does not turn out white like yours but rather like a tan/mustardy color. Is there something I’m doing wrong ??