Quinoa and frisée salad with Szechwan-spiced beets, spiced almond-citrus crumb, and green goddess dressing
From The Spice Hunter – submitted by Lori, Yorkville CSAA deliciously crunchy salad full of complex flavors. If you have tender beet greens, you can mix them with the frisée to make this a root-to-tip type meal.
Ingredients
For the salad
- 1 bunch baby beets whole, tops removed or reserved
- 1 tsp canola oil
- 1 tsp Szechwan seasoning
- 1 tsp kosher salt
For the crumb
- ¼ cup whole almonds toasted
- 1 TBS lemon zest
- 1 TBS lime zest
- 1 TBS canola oil
For the dressing
- 1 bunch scallions coarsely chopped
- 1 tsp canola oil
- ½ cup parsley chopped
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¾ cup Greek yogurt
- Juice of 1 lemon
- 1 tsp garlic clove minced
- 2 TBS canola oil
- ¼ cup water
To serve
- 8 cups frisée or a mix of frisée and beet greens
- 2 cups quinoa cooked
Instructions
- Instructions: Click here for instructions (The Spice Hunter)