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Chioggia beet salad with quinoa and blue cheese
Chioggia beet salad with quinoa and blue cheese

Before you jump to Chioggia beet salad with quinoa and blue cheese recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Inside the Kitchen.

Until fairly recently anyone who portrayed concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared burden we have for turning things around. The experts are agreed that we are unable to transform things for the better without everyone’s active contribution. These kinds of adjustments need to start happening, and each individual family needs to become more environmentally friendly. Continue reading for some approaches to go green and save energy, mainly in the kitchen.

Start out with changing the light bulbs. This will certainly go outside of the kitchen, but that is okay. Compact fluorescent lightbulbs are energy-savers, and you should use them rather than incandescent lights. They cost a small amount more at first, but they last ten times longer, and use less electricity. One of the pluses is that for every one of these lightbulbs used, it means that approximately ten normal lightbulbs less will probably end up at a landfill site. Together with different light bulbs, you have to learn to leave the lights off whenever they are not needed. The kitchen lights especially are often left on the entire day, just because the family tends to spend a lot of time there. Obviously this also happens in other rooms, not merely the kitchen. Do an exercise if you like; have a look at how much electricity you can save by turning the lights off whenever you don’t need them.

The kitchen alone offers you many small means by which energy and money can be saved. Natural living is something we can all accomplish, without difficulty. Mostly, all it requires is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to chioggia beet salad with quinoa and blue cheese recipe. You can cook chioggia beet salad with quinoa and blue cheese using 12 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to cook Chioggia beet salad with quinoa and blue cheese:
  1. Use For the salad:
  2. You need 200 grams (~ 1 1/2 cups) of quinoa
  3. Provide 4 Chioggia (or regular) beets
  4. Take 75 grams (1/2 a cup) of arugula leaves
  5. Prepare 115 grams (1 cup) medium-hard blue cheese
  6. Provide 1 handful walnuts
  7. You need For the vinaigrette:
  8. Take 6 tablespoons sunflower oil
  9. Prepare 2 tablespoon white wine vinegar
  10. You need 2 teaspoons fine mustard
  11. Use 1 shallot
  12. You need to taste salt & pepper
Steps to make Chioggia beet salad with quinoa and blue cheese:
  1. Cut the stems off the beets.
  2. Boil the beets: around 20 minutes for small Chioggia beets: up to 1 hour for regular or bigger beets. Poke with a fork to check if they are tender.
  3. Rinse the quinoa.
  4. Boil the quinoa for ten minutes.
  5. After the beets have cooled down a bit, peel and cut them in rings.
  6. Finely chop the shallot.
  7. Mix the ingredients for the vinaigrette: starting with the mustard, vinegar and shallot. Mix until smooth, then add the sunflower oil. Add salt and pepper to taste.
  8. Assemble the salad in a big bowl. Layer the quinoa, arugula and the beets.
  9. Crumble the cheese and the walnuts over the salad.
  10. Add the vinaigrette just before serving.
  11. Bon appétit!

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