Stop! Don’t run! Beets aren’t scary, I promise. In fact, they’re really, really tasty!
I both love beets, so I knew I’d be making this recipe as soon as I saw it. In fact, I would list every ingredient in this recipe among my favorites. Plus the health value of this dish is fantastic–the quinoa brings the protein content way up and the beets are just chock full of fiber, folic acid, vitamins A and C, and nutrients that fight colon cancer. With lemon, tarragon, and just a bit of goat cheese, the flavor definitely doesn’t suffer.
If you claim to be a beet hater or you’ve never tried them, please make this. I mean c’mon…how many chances in life do you get to eat something that is naturally hot pink?
Roasted Beet Quinoa
adapted from The Novice Chef
originally from Running with Tweezers
3 large beets, washed and roots trimmed
1 tsp. olive oil
2 whole sprigs tarragon
2 c. quinoa
4 c. vegetable stock
zest and juice of one lemon
2 TBSP olive oil
4 TBSP fresh tarragon, minced
1/2 c. crumbled goat cheese
salt and fresh ground black pepper, to taste
1. To prepare the beets: preheat oven to 375 degrees Farenheit. In a foil pouch, drizzle one TBSP olive oil over the beets. Lay tarragon sprigs on top. Wrap tightly with the foil and bake until tender – pierce with the end of a sharp knife to test – which should take about 60 minutes (depending on the size of your beets). Once tender, remove from oven and allow to cool. Peel and discard the skins and cut into 1/2-inch squares.
2. While the beets are roasting, cook the quinoa. Bring stock up to a boil. Add the quinoa, boil for one to two minutes, then turn heat down to a simmer. Cover and cook for 15 minutes until tender. Remove from heat and allow to sit covered until ready to use.
3. To assemble the quinoa, whisk together the lemon juice and remaining olive oil. Add the beets and toss to coat. Add the quinoa, then mix together (Have fun watching it turn bright pink!). Season to taste with salt and fresh ground pepper.
4. To serve, place in large serving bowl or four individual dishes. Top with goat cheese and shopped tarragon. Serve warm or at room temperature. Keeps up to two days in the refrigerator.
two years ago: banana-walnut chocolate chip cookie bars
three years ago: grown up strawberry shortcake