So, these beets aren’t technically called “candy cane beets,” but they sure do yield candy cane lookin’ noodles, don’t they?
This certain type of beet is actually called a chioggia beet, which isn’t nearly as fun to say as “candy cane beet.” If the ratio of vowels to consonants didn’t tip you off, these beets originated in Italy.
These variety of beets have a light red skin and have a slightly sweeter flavor than other beets. The best part? They don’t bleed like red beets do! Your spiralizer will thank you.
When I went to peel the beet, I got my paper towels and gloves ready, but to my pleasant surprise, they didn’t leak or bleed red juice. The cleanup was a breeze and these beets spiralize just as easily as all other beets.
I tried using them in a warm recipe, but the pretty fuchsia color fades when the beet cooks. Too bad, but they’re a great addition to any cold salad, like this one with quinoa, olives and this tasty parmesan-garlic vinaigrette.
Basically, I wanted to make this vinaigrette and had no idea what to make it with, so I started off with a baby arugula and quinoa salad. When I looked down at the dish, it looked blah. I had the beets in the fridge so I decided to add them to this salad not only for their spunky color, but for their sweetness and crunch.
Adding beet noodles raw to a salad turns it into a more filling, lively meal. This can be served as a side salad or a main course, depending on your preference.
Now, this vinaigrette. Sometimes simple is better, with vinaigrettes. There’s really nothing better than some good old fashioned vinegar and olive oil (that’s what I always order at restaurants!) Well, I went out to dinner with some of my girlfriends to celebrate the engagement and one of the small plates was a farro salad with a garlic vinaigrette, topped with freshly grated parmesan cheese.
It was probably the best appetizer I’ve ever eaten in my life. Well, one of. It had slices of zucchini in it and it was just fabulous. I tried to recreate it best I could with this salad and I think I did a dang good job.
This quinoa salad with beet noodles has it all – great textures, colors and flavors.
What are your favorite types of beets? Golden? Red?
Nutritional Information & Recipe
Candy Cane Beet Noodle and Arugula Quinoa Salad with Parmesan-Garlic Vinaigrette
- ¼ cup quinoa
- ½ cup water
- 1 large Chioggia Guardsmark beet peeled, Blade C
- 2 cups baby arugula
- 1/3 cup quartered pitted green olives
- 2 tablespoons grated parmesan cheese
- For the vinaigrette:
- 1 clove of garlic
- 2 tablespoons red wine vinegar
- salt and pepper to taste
- 3 tablespoons extra virgin olive oil
- Place the quinoa and water in a small saucepan and bring to a boil. Once boiling, reduce to a simmer and cook for 15 minutes or until quinoa is fluffy. Add more water if needed.
- While quinoa is cooking, prepare the vinaigrette. Add the garlic to a mortar (if you don’t have a mortar, crush in a bowl) and lightly season with salt. Grind into a puree and pour in the vinegar. Season with pepper and mix. Pour mixture into a bowl or dressing shaker and add in the olive oil. Mix to combine.
- In a large mixing bowl, combine the beets, olives and arugula. Pour over the dressing, add in the cheese and toss to thoroughly combine. Let sit while the quinoa still cooks.
- Once quinoa is done, add it to the mixing bowl and toss to combine. Serve.