Beet and Feta Salad | RICARDO

Ingredients

• 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
• 3 tbsp (45 ml) vegetable oil
• 1/3 cup (60 g) quinoa
• 1 cup (120 g) feta cheese, diced (see note)
• 3 tbsp (45 ml) homemade or store-bought pesto
• 1 tbsp (15 ml) apple cider vinegar
• 2 tsp (10 ml) Dijon mustard
• 2 tsp (10 ml) honey
• 1 tsp caraway seeds, crushed
• 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)