Beet and Quinoa Salad with Buffalo Ribeye
In this recipe, Chef Andi Murphy, Diné (Navajo), combines fresh vegetables, grains, and herbs to create a wonderful spring or fall salad, accompanied by a tender buffalo steak. The stars of this salad, beets and quinoa, are easily growable by home gardeners in most places in the US.
Ingredient Spotlight
Beets
Beets are a part of the Amaranth family, of which quinoa is also a member. In the southern half of the United States, beets grow best during the spring, fall, or winter, when temperatures are milder, as they do poorly in hot weather. In the Northern US, beets can often grow through the summer. Beets do best in well-drained soils rich in organic matter. Many varieties exist, some grown for their rich green tops, while others are grown for their roots. For this recipe, select one grown for the root, like “Detroit Dark Red.” Talking to gardeners in your area is a good way of identifying the best variety for your specific climate. Consult a planting calendar for the best time to plant. Ensure to grow in an area with abundant sun and provide ample water, as beets like moist (but not soggy) soil, and to harvest when the beets reach a great size. They’re often the sweetest when about the size of a golf ball but can usually get the size of a tennis ball if allowed to keep growing.
Quinoa
Quinoa is a grain domesticated by several different Indigenous cultures in the Andean region of South America. There are many different varieties, but it is generally an easy, low-water, and altitude-hardy species. It prefers temperatures below 95 degrees but tolerates frost, so in many places, growing quinoa is best in the shoulder seasons, particularly spring. Planting in April will usually yield a crop by June before the temperatures get too hot. Quinoa is closely related to wild amaranths, such as pigweed. Allowing these wild relatives to cross-pollinate with quinoa will result in seed that is not “true” to the type you planted but may breed varieties that are better suited to your climate. It may be worthwhile for you to experiment with these techniques!
Recipe
Ingredients
For Beet and Quinoa Salad
3 Radishes
1/2 cup Cilantro
3 Beets
1/2 cup Quinoa
4 Carrots
3 sprigs of Mint
Olive Oil
Red Wine Vinegar
Pinch of Salt
Juice of 1 Lime
1 teaspoon of Maple Syrup.
1 cup of Arugula and Spring Green Mix
For Buffalo Ribeye
1 Buffalo Ribeye Steak
1 large Clove of Garlic
1-1.5 Tablespoons of Butter
Dash of Vegetable Oil
1 sprig Rosemary
1 sprig Thyme
Salt
Wash and dry herbs and vegetables.
Cut the tops off beets. Peel off skin.
Bring a pot of water to a boil.
Cube beets and place in boiling water.
Bring 1 cup of water to a boil. Place 1/2 cup of quinoa into water and simmer for 20 minutes.
Make salad dressing, take 3 parts olive oil to 1 part vinegar. Start with 3 tablespoons of oil and 1 tablespoon vinegar, adjust to desired volume. Add lime juice and maple syrup, and a pinch of salt.
Finely slice radishes. Using a peeler, peel long sections of carrot. Julienne carrot peels into thin strips.
Take bunched cilantro and chop finely. Tear mint into small pieces. Set aside radishes, carrots, cilantro and mint.
Heat a little bit of vegetable oil in a skillet or pan over high heat.
Generously season buffalo ribeye with salt and pepper, and place in the skillet.
Cook until desired temperature and doneness. When finishing, place garlic clove and butter in the pan. As butter melts, spoon onto steak. Place thyme and rosemary into a pan with steak. When desired temperature is reached, take out of the pan and allow to rest.
When beets are done, drain, reserving 1/2 cup of the beet water.
Assemble salad. Mix reserved beet water into a bowl with dressing.
Place quinoa, beets, radishes, cilantro, carrots, and mint into dressing. Toss thoroughly.
Cut steak. Make a small bed of arugula and greens. Place beet salad onto bed. Place buffalo ribeye on the side.
Enjoy.