Spinach Salad with Red and Chioggia Beets, Quinoa and Walnuts

cooking.nytimes.com

Jeremy Merckling

subheading: FOR THE DRESSING:

1 teaspoon balsamic vinegar

2 tablespoons sherry vinegar

Salt to taste

1 teaspoon Dijon mustard

1 small garlic clove puréed

6 tablespoons extra virgin olive oil, or a blend of olive oil and grapeseed, sunflower or canola oil

subheading: FOR THE SALAD:

2 medium or 4 small beets, preferably a mix of golden and chioggia, roasted, peeled and cut in small dice (preferably smaller than ½ inch)

1 cup cooked red quinoa (scant ½ cup uncooked)

1 red Belgian endive, thinly sliced crosswise

¼ cup coarsely chopped walnuts (1 ½ ounces)

2 tablespoons slivered basil or 1 tablespoon chopped fresh tarragon

2 ounces blue cheese, crumbled (scant ½ cup)

1 6-ounce bag baby spinach or 6 ounces stemmed, washed bunch spinach

Freshly ground pepper

Directions at cooking.nytimes.com

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