Packed with vitamins and full of flavour!
This bright, beautiful dish uses both the root and the leaves of the beet to create and earthy, flavourful quinoa salad that is nutritious and delicious. If you've ever worked with red beets before, you know very well that unless you are wearing gloves, your hands will turn the same brilliant red color that penetrates the beet, so keep that in mind when you choose your curring board (and your t-shirt).
Prep Time: 15 minutes
Cook Time: 45 minutes
Makes: 6 servings
INGREDIENTS
- 4 medium beets, with the greens attached
- 2 teaspoons extra-virgin olive oil
- 3 garlic olives, finely chopped
- salt and pepper, to taste
- ½ red onion, finely chopped
- 1 teaspoon apple cider vinegar
- 2 tablespoons chopped dill
- 1 cup perfectly cooked quinoa (pg 52), cooled
- 2 ounces (56g) feta cheese, crumbled
METHOD
- Preheat the oven to 375°F (190°C).
- Separate the stems from the beet greens. Finely chop the stems and coarsely chop the leaves. Set aside.
- Trim and peel the beet roots and then cut them into small bite-sized pieces (wear gloves if you want). Toss with one teaspoon of olive oil, plus the garlic, salt and pepper.
- Place the beets roots on a rimmed baking sheet and roast for 30 minutes, or until they are fork-tender.
- While the beet roots are cooking, heat the remaining oil in a large skillet over medium heat. Reserve 2 tablespoons of onion and add the remainder along with the beet stems to the pan. Cook, stirring, for 4-5 minutes or until tender.
- Add the beet greens, apple cider vinegar, a few pinches of salt and pepper, and saute, tossing, until just wilted. Allow everything to cool a bit.
- In a large bowl, combine the reserved onions, dill, beet greens, roasted beets, and quinoa. Season with salt and pepper. Gently toss everything together, top with crumbled feta cheese, adjust seasonings and serve.
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