Recipe 27 from The Smitten Kitchen Cookbook by Deb Perelman
WW Notes: Your points will come from the quinoa and the balsamic and then of course the olive oil if you count it. But without counting the olive oil, this 4 portion salad comes to 2 points a piece. Add extra points if you decide to add the goat cheese or yogurt (if you choose to use anything other then NF Greek Yogurt).
Sorry to those subscribers who may have gotten an undone post in their inbox about an hour ago! My slippery fingers got the best of me.
You’ll have to wait for the details on that one because I’m not good at going out of order. I could be embarrassed about that frustrating mistake but this is real life and I’m thankful I don’t have to send out mass apologies like we used to at work :)
So, I’ll get to that post in just a bit but first this colorful guy.
I’m sad to say this but I really didn’t like this salad as much as I was hoping. Then again, I also really don’t like root veggies that well. My husband didn’t care for it much either but he did add some of the yogurt in at the end and said it helped round out the flavors.
I tried it when it was warm and I liked it a lot better. After it sat for awhile in the fridge it took on…a…smell…and not a good one. I don’t know which of the roots stunk up the refrigerator but it was not good. I took a couple bites at dinner and got the shivers. Yucky.
But here’s what I’m proud of! Quinoa people…I made my first batch of it. I’m sure I’ve made it with a Blue Apron box before but I’ve NEVER made the quinoa from my pantry that has lived there for ages! I feel accomplished :)
The stuff is easier to cook if you have the kind that’s already got a few steps worked out. I remember reading about how to prepare it from its original form and rolled my eyes thinking that it was a grain for the people who had a lot of time on their hands. My husband is the one who introduced me to the good stuff but I’ve been too scared to use it. That is until now…not anymore, folks!
Despite me not loving the taste of this salad I did like the colors. The beets did a number on the parsnips that I accidentally used with this recipe instead of the next one. It turned them pink and it felt like a Valentine’s Day salad at the end.
The vinaigrette was a nice flavor though mine was a little thicker then I liked. My daughter is scared of the sound the blender makes when it’s on…big scared face and crocodile tears…so I hold her and make blending last as short as possible to shorten her trauma. It needed a little longer and probably a little more liquid to thin in out but the flavor was good. I ended up using some red onion in the dressing too since my shallots had gone bad and I needed a little more to help with the volume.
Here’s my silver lining….I think this salad is redeemable by switching it out with other veggies…like carrots or brussel sprouts or even broccoli would be nice roasted too. I’m not giving up on this guy because there’s hope for a better end result with a different veggie I actually enjoy.
So, give it a try and if you’re like me and not a fan of root veggies then just start with a veggie that roasts well and that you do like.
You can find the recipe here at A Little Saffron blog.
Happy cooking friends!!