Lindsay Taub

Chef Marika’s Quinoa Beet Salad and Upcoming Estonian Retreat

2012-03-03 by Lindsay Taub

One of the big hits at the reception for the 3rd Annual TASTE AWARDS was Estonian Chef Marika Blossfeldt‘s Quinoa Beet Salad. Since the Hollywood event, the dish has been the highlight and featured recipe at many of her book signings and speaking appearances around the country and in Estonia.

The beets give this dish a most amazing magenta color. Bring this to your table and everybody will gasp with delight – guaranteed!

Here’s the recipe.


2 medium beets, tops removed, whole

2 cups (480 ml) water

1 cup (240 ml) quinoa, rinsed

2 pinches salt

1 bulb fennel, cut into small cubes

1 bunch scallions, chopped

1 handful chopped basil plus a few leaves


juice of 1 to 2 lemons

4 to 6 tablespoons olive oil

salt and pepper

1 Place the whole, unpeeled beets into a pot, add water to cover and boil until soft, about 40 to 60 minutes.

2 In a separate pot, bring the 2 cups (480 ml) of water to a boil and add the quinoa and salt. Bring to a second boil, then reduce the heat to its lowest setting and simmer, covered and untouched, for 15 minutes or until all the water is absorbed. Spread the cooked quinoa on a large plate to cool.

3 When the beets are soft, douse them in cold water until cool, then peel and cut them into small cubes.

4 Combine the cooked quinoa and beets in a bowl and add the fennel, scallions and chopped basil.

5 Combine the dressing ingredients in a glass jar. There should be about twice as much lemon juice as oil. Close the lid and shake to mix.

6 Pour the dressing over the salad and mix well. Let the salad marinate for at least ½ hour.

7 Just before serving, toss gently and adjust lemon juice and seasoning if necessary.

Garnish with basil leaves.

* * *

For those interested in joining Chef Marika for a special retreat this summer at her farm in Estonia, here are the details. Book now!

Consider a week of awareness, relaxation and awakening your taste buds at The Passion, Purpose and Pleasure Wellness Retreat, August 11 – 19, 2012.

Sometimes a week away from your everyday surroundings works wonders. It can put you in touch with who you really are, what you really want from your life and provide insights, inspiration and support to start things moving in a fresh direction.

“The week at my farm and arts center Polli Talu gives you the opportunity to explore your passions and connect to your purpose while enjoying a most pleasurable time,” Marika says.

Activities include: blissful yoga, delicious wholesome meals, fun-filled cooking classes, luxurious massages and
soothing meditations.

The retreat is open to a maximum of 11 women to ensure high quality personal attention. The package includes a one night stay prior and after the retreat in Estonia’s beautiful medieval capital city Tallinn.
See all retreat & package details here.

Price: $1310.00 per person in a double room at hotel (international airfare not included), Single room supplement $99

Early Bird offer: Book by April 1, and save $100. Click here to book.

Airfare: Discounted airfares are available from various US Cities.

Tags: Chef Marika, Estonia, Farm-to-Table, featured, Food, healthy living, Marika Blossfeldt, retreats, Taste Awards

Posted in Food & Wine |

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