Recipe: Malibu Farm Restaurant Red Beet Quinoa

RED BEET QUINOA

Helene: "I usually have beets in my vegetable beds year round. I love how they are so easy to grow and can stay in the soil for weeks or even months before getting too old to use. In this way, beets are unlike some crops, such as green beans, which need picking every day."



"Mixing quinoa with marinated beets gives the quinoa a gorgeous color, and quinoa absorbs the beets in perfect harmony."

2 cups quinoa, cooked
2 red beets, skin on
Olive oil
Dash of sugar
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1/2 shallot, finely chopped
Herbs, for garnish

Drizzle the beets with olive oil and a splash of water. Place in a small ovenproof container. Cover with foil, and roast in a preheated 400 degree F oven until just soft when pierced, 1 hour. Allow to cool, then peel the skin of the beets by rubbing a paper towel over them or by rubbing them under running water.

Chop them finely, season with salt and a tiny dash of sugar and drizzle with more olive oil. Combine them in a bowl with vinegar, lemon juice, and shallot. Marinate for 30 minutes or overnight.

Pour beets into the cooked qulnoa, and stir until well combined. Garnish with herbs. I prefer dill for this recipe, but you can add anything you like, such as parsley or cilantro.

Makes 4 to 6 servings
Source: Malibu Farm Cookbook: Recipes from the California Coast by Helene Henderson

---

More recipes: