Roasted Beet, Arugula and Quinoa Salad

We had a few beets leftovr so I decided to roast them up and toss them with some rd quinoa and some fresh Arugula just picked from the garden.  I sed a red quinoa here.  Yummy.

2 cups cooked quinoa (1 cups of dried quinoa cooked per directions)

4-5 beets peeled cut into 1/2 inch diced pieces

1 bunch arugula chopped rough

2 oz of goat cheese

2-3 scallions chopped

Citrus Vinegarette

Coat the beets with olive oil and season with salt and pepper.Roast the beets for 20 minutes at 375.  Cool

When Quinao is room temperature add the rest of the ingredients and toss.

Citrus Vinegarette

1 tsp grated orange peel

Juice of 1 orange

2 oz Grapefruit or white balsamic vinegar

1/2 tsp of salt

2 oz of good quality olive oil.

Combine all ingredients in a jar, cover with lid and shake.  

Arugula

Arugula is a spicy, peppery salad green. It works well by itself with a champagne vinaigrette and some blue cheese and pear. Or you can add to other lettuce greens. I have also stir fried it and added to soups.

You can plant arugula seeds in September and it will keep growing pretty much all winter if you cut it back frequently. I usually will snip off all of the leaves for an entire plant and then new leaves will grow back.

Steak and Arugula

1 New York Strip - seasoned with salt and pepper
3 tablespoons balsamic vinegar
3 tablespoons olive oil
3 garlic cloves crushed
Salt and pepper
a bunch of arugula enough for 2-3 people
Parmesan, Balsamic vinegar and olive oil.

Grill the steak on high heat 3 minutes per side for med rare.
Mix together in shallow dish vinegar, oil, garlic and salt and pepper.
Add the cooked steak to the vinegar mixtures 1 minutes per side. Slide against grain and add sliced pieces of beef back to vinegar mixture to coat.

Dress arugula with a couple of tablespoon each of balsamic vinegar and oil. Divide greens on plates and add sliced beef on top. You can add some Parmesan shaving to the top as well as any leftover marinade from the meat.