Raw Beet and Apple Salad with Quinoa
Makes 4 servings
2 medium size beets, scrubbed (gold or red)
2 Fuji or Granny Smith apples
4 cups baby arugula
1 cup cooked quinoa, cooled
4 tablespoons blue cheese, crumbled
1/4 cup roasted sunflower seeds
For ginger dressing
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 teaspoon grated ginger
1/4 teaspoon cayenne
1 teaspoon honey
1 tablespoon fresh lemon juice
1/4 teaspoon salt
Freshly ground black pepper
For dressing, combine olive oil, vinegar, lemon juice, ginger, honey, red pepper and black pepper in jar with tight-fitting lid; shake until well blended.
Attach Spiralizer Attachment to your KitchenAid® Stand Mixer. Center one beet on fruit and vegetable skewer; attach to Spiralizer. Attach peeler blade and fine spiralizing blade and position at end of beet. Position bowl below beet to catch beets and peel. Turn mixer to speed 4 and process until blade reaches end of beet. Repeat with remaining beet. Remove peeling blade and fine spiralizing blade.
Attach large core slice blade to Spiralizer. Center one apple on fruit and vegetable skewer; attach to Spiralizer. Position large core slice blade at end of apple; place bowl under blade to catch apple. Turn mixer to speed 6 and process until blade reaches end of apple. Repeat with remaining apple.
Divide arugula among 4 serving plates. Top with beets, apples and quinoa; sprinkle with blue cheese and sunflower seeds. Serve with dressing
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*