Beet and Feta Salad

Ingredients

• Candied Pecans

  • 1/4 cup (55 g) brown sugar
  • 2 tbsp (30 ml) water
  • 1 tsp ground sumac
  • 1/4 tsp fleur de sel
  • 1 cup (100 g) pecans

• Fried Quinoa

  • 3 tbsp (45 ml) vegetable oil
  • 1/3 cup (60 g) quinoa

• Feta

  • 1 cup (120 g) feta cheese, diced (see note)
  • 3 tbsp (45 ml) homemade or store-bought pesto

• Dressing

  • 3 tbsp (45 ml) vegetable oil
  • 1 tbsp (15 ml) apple cider vinegar
  • 2 tsp (10 ml) Dijon mustard
  • 2 tsp (10 ml) honey
  • 1 tsp caraway seeds, crushed

• Salad

  • 4 cooked medium yellow beets, peeled and cut into thin wedges (see note)
  • 2 small Chioggia beets, peeled and cut into thin slices on a mandoline (optional)
  • 3 cooked medium red beets, peeled and cut into thin slices on a mandoline
  • 1/4 cup (10 g) tender herb leaves (such as parsley, basil, dill) (optional)