greens and grains and roasted roots – groovy!

my heart beets!
my heart beets!

The calendar says “fall,” but our recent weather is still screeching that summer wants to stick around for at least a few more days. My daydreaming of pots of simmering soup is on the proverbial back burner; a hefty, not-your-summer-version salad is in store.

We used to visit a restaurant that was known for its “Hippie Bowls.” Said bowls were a cross between a composed salad and a layered casserole. Assorted salad greens were piled with your choice of veggies, meats, tempeh and brown rice, then doused with peanut sauce or creamy wasabi.

These bowls work in a groovy sort of way (of course I have to use the lingo) when there are dabs of bits and pieces left from other meals. So, scrounging through my kitchen, various ingredients were gathered, placed and combined to build a greens and grains salad bowl.

quinoa, beets and goat cheese
quinoa, beets and goat cheese

Greens, Grains and Roasted Roots Salad
(Makes 4 servings)


8 cups mixed salad greens, washed and spun dry
1 cup quinoa
2 cups vegetable or chicken stock
2 cups roasted golden beets cut into wedges
8 tablespoons chevre
Tarragon vinaigrette (recipe below)
Salt and fresh cracked pepper


Prepare vinaigrette: Whisk together ¾ cup olive oil, ¼ cup white balsamic vinegar, 1 tablespoon Dijon mustard and 1 tablespoon minced fresh tarragon. Set aside.

Heat oven to 350 degrees; scrub beets, rub with olive oil, sprinkle with salt and pepper, wrap in tin foil and roast for 30 to 45 minutes or until done. Allow to cool to the touch. Slice into wedges and dress with 1 ½ tablespoons vinaigrette.

Place stock in a 4 quart saucepan and bring to a boil. Add quinoa, reduce heat and simmer approximately 20 minutes. When the quinoa is done the liquid will be absorbed and the kernel will be visible. Cool slightly.

To assemble the salad bowl, place 2 cups of greens on each plate or wide pasta bowl. Top with one cup of warm quinoa, ½ cup beet wedges and 2 tablespoons of chevre. Generously drizzle with tarragon vinaigrette. Season with salt and cracked pepper.

This girl is quite happy with a totally cool bowl vegetables, and the goat cheese makes it an even sweeter deal!

Peace – Missy


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