The other day, I discovered a brilliant food app: Food52’s (Not)Recipe. It all started because I saw a delicious salad with pomegranate seeds, orange slices, roasted beet chips and quinoa on their website. Looking at the picture was one of those love at first sight moments, so naturally, I wanted the recipe.

As it turns out, there isn’t one. I tried to hunt down the recipe but the site led me to an app, (Not)Recipe, where novice chefs and seasoned pros can post pictures of dishes that they throw together without directions.

I went to a cooking class the other night in Baltimore, and one of the teachers was talking about how cooking is more about instincts and baking is more about being precise. I’ve heard this before and I agree, but I also know that for first-time or inexperienced cooks, this can be daunting.

So, I wrote out a recipe for Izy Hossack’s orange and beet chip salad. It’s easy and once you make it, you’ll probably always remember it. The recipe is the proverbial training wheels for your first time salad bike. I promise that once you take them off, you’ll be rolling in no time.

Here’s a song to get you started.

And an unrelated cherry blossom picture because I think they’re pretty:

Orange and Roasted Beet Chip Salad (adapted from Izy Hossack’s (Not)Recipe)

Ingredients

For the salad:
1 bunch of beets, peeled and sliced thin
drizzle of olive oil
pinch of flaky sea salt (about 1/4 tsp)
1 cup cooked quinoa
3 oranges, peeled and cut into rounds
pomegranate seeds, mint leaves and oregano leaves for topping

For the dressing:
1 tbsp pomegranate molasses
1/4 cup of orange juice
pinch of salt

Directions

Preheat the oven to 375 degrees F. While the oven is heating up, peel and slice the beets paper-thin with a sharp knife or a mandolin peeler. Line a baking sheet with parchment paper and place the slices on top. Drizzle with a little olive oil, sprinkle with salt and toss to coat. Cook for about 20 minutes, or until the beets start to shrivel up a little (sorry, there’s no other good way to put it).

Meanwhile, cook the quinoa. While the quinoa is cooking, peel and slice the oranges and cut them into rounds.

After that, make the dressing by whisking the pomegranate molasses, orange juice and salt in a small bowl.

Once the beets come out of the oven, assemble the salad. Top with pomegranate seeds, fresh oregano and mint leaves. Drizzle on some dressing. Enjoy!