Sometimes it's just too hot to eat a meal from the oven! The temperature has reach nearly 100 degrees every day for the last two weeks in DC, which has caused me to seek out cool, fresh dinners!
I found this recipe in the August issue of Real Simple and decided to try it. I've never used beets in a dish before, so I was excited to try something different. Plus, I had almost every other ingredient already on hand.
1 cup quinoa
1 cup frozen shelled edamame
1 bunch watercress (trimmed)
1 pound raw beets (2 medium) peeled and coarsely grated (I chopped mine into small pieces)
8 radishes thinly sliced
1/3 cup tahini
2 TBS fresh squeezed lemon juice
2 tsp grated fresh ginger (I had organic powdered on hand and used that/probably should have only used 1tsp)
1/2 tsp Sea salt
1/4 tsp black pepper
1) Cook the quinoa and edamame according to the package directions and set aside to cool
2) In a small bowl, whisk together the tahini, lemon juice, ginger, honey, 1/2 cup water, 1/2 teaspoon salt and 1/4 teaspoon pepper
3) Divide the watercress, beets, radishes, edamame and quinoa among plates and drizzle with dressing
*Serves 4 people, but Kern and I had 2 large helpings and used it as dinner and not a side. It was very filling!
I hope you can enjoy this fresh summer salad!