Bosch HSLP751UC 取り扱いマニュアル

Starters, Soups and Salads

18

4 yellow beets, cleaned, tops 
removed
1 cup red or plain quinoa
1 cup chicken broth or water

Citrus Dressing
¼ cup olive oil
1 tbsp. red wine vinegar
2 tbsp. fresh lemon juice
½ tsp. dried thyme
2 tbsp. ponzu sauce
½ tsp. salt
 
½ cup crumbled feta cheese
½ basket cherry tomatoes, halved
1 avocado, diced
4 oz. Arugula
 

   

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Cut the beets in half if they are larger than a lime so that they may steam quickly. 
Place beets in oven and cook as indicated above then remove from oven.

Rinse the quinoa and let drain in fine strainer. Place quinoa in the solid half pan and 
add 1 cup chicken broth or water. Cook as indicated; when quinoa is cooked, the 
liquid will have been absorbed.

Meanwhile make the dressing by shaking together the olive oil, vinegar, lemon juice, 
thyme, ponzu sauce and salt.

Peel the beets and dice them. Mix with half the salad dressing in serving dish and 
add the feta, cherry tomatoes, avocado and arugula.

When quinoa has cooled, add to the salad and toss with remaining dressing.

Serves 4
Per serving approx. 442 kcal, 26 g fat, 43 g carbohydrates, 12 g protein