Crunchy, earthy, and hearty, this distinctive side dish will convert salad snubbers for good

This black quinoa salad makes a perfect addition to a summer lunch menu as a side to our firepit salmon. The quinoa doesn’t have to be black, but black food always looks so dramatic, and this variety of quinoa is particularly crunchy.

Ingredients (serves 8)

• 20 baby beetroots, scrubbed, trimmed and halved (or quartered if large)
• 2 tablespoons olive oil
• 3 sprigs thyme, plus extra leaves to serve
• Salt and black pepper, to taste
• 2 tablespoons butter
• 4 tablespoons balsamic vinegar
• 1 cup black quinoa
• 9 oz runner beans
• 7 oz shelled broad beans
• 2 tablespoons extra virgin olive oil

The Homes & Gardens method

1. Preheat the oven to 375°F. Place the baby beets in a roasting pan with the olive oil, thyme sprigs, and a generous amount of salt and black pepper. Cover the pan tightly with aluminum foil and roast for 30 minutes, or until the beets are nearly tender.
2. Remove the foil, stir in the butter and 2 tablespoons of balsamic vinegar, then return to the oven for another 10–15 minutes, until the beets are beginning to brown.
3. Meanwhile, place the quinoa in a saucepan (we're fans of the HexClad Hybrid non-stick saucepans from Amazon) with 2 cups of water. Bring to a boil, let it bubble for a couple of minutes, then reduce the heat to low. Cover and simmer for about 20 minutes, until all the water is absorbed and the quinoa is tender but still slightly firm to the bite.
4. Prepare the vegetables: Thinly slice the runner beans on the diagonal. Blanch them in boiling water for 2 minutes, then drain and rinse under cold water to stop the cooking. Drain again.
5. Blanch the broad beans in boiling water for 2 minutes, then rinse under cold water. Slip off the pale green skins to reveal the bright green beans inside.
6. Assemble the dish: Gently fold together the roasted beets (along with any juices from the pan), cooked quinoa, runner beans, and broad beans. Add a pinch of fresh thyme leaves, the remaining 2 tablespoons of balsamic vinegar, and the extra virgin olive oil. Serve at room temperature.

Salads needn't be just a bowl of leaves and a few tomatoes. We have a wonderful collection of summer salad recipes, like this black quinoa salad, which combine hearty ingredients to make fabulous sides or even light main courses,