This beautiful pink dish will sure please guests at Easter! Also makes perfect leftovers…
- 3 medium sized Red Beets
- 2 English Cucumbers
- 2 handfuls of spinach
- 3 Lemons, zest and juice
- 1 full bunch of Mint
- 2 cups of cooked Quinoa
- ¼ cup of Dr. Bo’s Golden Taste Extra Virgin Olive Oil
- Celtic Sea Salt or Himalayan Pink Salt, to taste
Turn oven to 400°F. Place washed beets without stems into a shallow pan or bread pan and drizzle with olive oil. Cover with aluminum and roast for 45 minutes to 1 hour until a fork inserts smoothly, then take out and cool – be sure to save the beet juice.
While your beets are roasting cook the quinoa, it is usually 1 cup quinoa to 2 cups water, bring to a boil then cover and simmer until done 10-15 minutes.
When the beets are cooled peel the skin off in sink under running water. Then slice into small cubes about ¼ to ½ inch. Then place into a bowl with the quinoa beets and beet juice, start mixing to get the magenta color throughout.
Chop the cucumber in half lengthwise and take out seeds with a small spoon by dragging down the center. Then slice little moons ¼ inch thick & put in bowl. You then want to take all the mint leaves off and place them together evenly. stir in the spinach leaves. Then take a sharp knife and from top to bottom of the mint leaves cut them paper thin to make a nice confetti. Then zest the peel of the 3 lemons and toss this into mixture and drizzle with the olive oil, lemon juice and salt to taste.
This is also great as a cold dish. Serve chilled.