Beet Salad with Orange-Cardamom Dressing

gluten-free beet cardamom orange 2

You know those days when you just want to eat a sandwich and go to bed? That’s pretty much how my life has been for the past two weeks. The “Polar Plunge,” as CNN has taken to calling it, has hit Idaho hard. While I expect living in the Rocky Mountains to be cold, of course, this is definitely the kind of cold that generally we don’t see until January, when we’ve already had two months to ease into it.

When it’s this cold, I have a hard time eating vegetables. Or, you know, anything that isn’t a carb and covered with cheese. This is lasagna weather, Minnesota “hot dish” weather, weather that demands meatloaf, mashed potatoes and gravy. It’s hard for me to get excited about salad when it’s so cold, my dog won’t go outside.

gluten-free beet cardamom orange 1

This is a recurring problem in my life and on this blog. Thankfully, this salad has pretty much solved all of my problems with goat cheese, beets and a deliciously warming orange-cardamom dressing that not only made me feel all warm and cozy inside, but also infused a little bit of brightness into my otherwise lackluster, Vitamin D-deficient day.

And, because it’s winter, I bulked it up with kale and quinoa. No fussy, summery frisee or baby greens here — this is a winter salad that is more than up to the task of filling that winter-hungry tummy. Eat it for lunch, feel virtuous and full, and then go eat lobster mac and cheese or something for dinner. It’s winter — you totally have permission.

Beet Salad with Orange-Cardamom Dressing
 
Author: Kate Wutz
A gluten-free and meatless winter salad that you actually want to eat — beets, kale, quinoa and a bright orange-cardamom dressing keep things fresh and interesting even in the darkest polar plunge.
Ingredients
  • 1/2 cup orange juice
  • 1/4 tsp cardamom
  • pinch ground ginger
  • 1 Tbsp honey
  • zest of one orange, divided
  • 3/4 cup quinoa
  • 1 1/2 cup water or vegetable stock
  • 2 medium beets, roasted
  • 1 bunch lacinato kale, de-stemmed and sliced into ribbons
  • 1/3 cup slivered almonds
  • 4 ounces goat cheese, crumbled
Instructions
  1. First, whisk the first four ingredients and 1 Tbsp of the orange zest in a small bowl. Set aside.
  2. Bring quinoa and water or stock to a boil over medium-high heat. Add remaining orange zest and stir. Lower heat and cover, simmering for about 15 minutes or until quinoa no longer has a small white dot in the middle and the “springs” have become uncoiled. Set aside and let cool.
  3. Meanwhile, cube the beets. Set aside in a bowl. Pour half of your dressing over the beets, then pour the other half over the quinoa. Stir to combine.
  4. If you want a pretty layered salad like the one I have pictured, place kale on individual serving plates, then top with quinoa, beets, goat cheese and almonds. If you would like a beautiful, brilliantly purple salad, combine everything in a very large mixing bowl and toss. Serve, or keep in the fridge for up to three days.
 
Notes
For a vegan version, use maple syrup in place of the honey and eliminate the cheese.

 

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