Quinoa salad with beets, pistachios, orange supreme, kale and blue cheese

Preparation for the salad

• Preheat the oven to 325°F.
• Roast the pistachios in the oven for about 10 to 15 minutes (stir the tray about twice during cooking).
• Temper the pistachios.
• Cook quinoa as directed on the package and refrigerate.
• Make orange supremes and cut them in 3.
• Slice the kale about 2 to 3 centimetres.
• Chop the mint.
• Mix the quinoa with half the bag of beet puree.
• Coarsely chop the pistachio nuts with a knife.
• Add to quinoa, kale, pistachios, orange, mint and season.
• Add the dressing to the top of the salad.

Preparation for the vinaigrette

• Temper the blue cheese so that it is malleable
• In a blender, add blue cheese, remaining beet puree,
  olive oil, lemon juice and season.
• Emulsify and pour.