It has been about two weeks since we met Claudia, our au pair from Colombia. For weeks prior to her arrival I thought about different recipes that I could prepare to help her acclimate to our “culture”. It was also important for us to make Claudia feel at home and welcome, since she would be caring for our most prized possessions, baby Lorenzo and baby Lucas.
The decision to get an au pair didn’t come easy to us. We debated over the best child-care options for our twin boys once both Christopher and I were back at work full-time. We heard so many stories about day-care and we had mixed feelings about dropping Lucas and Lorenzo off somewhere outside of their home when they were so little and defenseless. We knew that it would be best for them to be at home, especially since my husband who works from home could check in on them throughout the day. We also knew we wanted the kids to learn to speak Spanish, and Christopher wanted to learn as well. Being a more cost effective option vs. a nanny, we looked into the cultural exchange/au pair program as a strong option. There were so many candidates and we looked at so many profiles, but after reading Claudia’s we knew she would be a great fit for our family. So far, the kiddos love her, she’s incredibly loving and dedicated to them, and she’s also adjusting well to life away from home in Colombia.
Since we also knew from Claudia’s profile that she was into health and wellness, I decided to keep things simple and prepare a dish with local and seasonal ingredients. Luckily Claudia arrived in the summer, my favorite time to pick up sweet fruits and colorful veggies.
On her second day here, we headed to a small produce market where we picked up a bunch of beautiful beets and a big container of strawberries. I envisioned a roasted beet salad paired with a sweet and tangy strawberry vinaigrette.
If you’re a fan of vinegar cocktails, I warn you that you may be tempted to drink the dressing. Don’t. Save it for the salad!
ROASTED BEET AND QUINOA SALAD WITH STRAWBERRY VINAIGRETTE
Ingredients
NGREDIENTS
For Salad:
- 1 cup uncooked quinoa
- 2 medium beets
- 2 tablespoons of olive oil
- 1 large carrot peeled and
- 2 cups mixed salad greens
- 1 large avocado cubed
- ¼ cup feta cheese
Strawberry vinaigrette:
- 6-8 large strawberries hulled and sliced
- 2 tablespoons honey
- 2 tablespoons balsamic vinaigrette
- 4 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- salt and pepper to taste
Instructions
INSTRUCTIONS
-
Preheat oven to 400 F.
-
To roast beets, rub olive oil on beets and place on a piece of aluminum foil. Wrap and place on a baking sheet in preheated oven. Cook for approximately 45 minutes, until beets can be pierced through with a paring knife.
-
Meanwhile, cook the quinoa per package instructions. One cup of uncooked quinoa will yield 2 cups cooked. Set aside and allow to cool.
-
Julienne the carrots (ribbon cuts) then chop into small pieces. Cut avocado into small cubes.
-
Remove beets from oven then carefully remove from foil. Allow to cool before handling. Using a paper towel, rub skin off roasted then cut into small cubes.
-
To assemble salad, put salad greens into a large bowl then top with quinoa, beets, carrots, avocado and feta cheese. Drizzle salad with a couple of tablespoons of strawberry vinaigrette and toss to coat. Allow your guests to individually drizzle with more dressing once salad is served.
Strawberry Vinaigrette:
-
Blend all ingredients in food processor or blender until smooth. Season with salt and pepper to taste.
-
Pour into a lidded jar (e.g. Mason Jar) and refrigerate.
Recipe Notes
Option to top salad with nuts (walnuts, almonds) or seeds (sesame, pumpkin).