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Chef Jeremy Fox cleverly pairs roasted beets and lemony quinoa with smashed berries and creamy avocado—an unexpected combination that works brilliantly. Slideshow:  More Quinoa Recipes 

Best New Chef 2008: Jeremy Fox
Jeremy Fox
April 2016

Gallery

Credit: © Con Poulos

Recipe Summary

active:
30 mins
total:
1 hr 15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425°. On a large sheet of foil, toss the beets with 1 tablespoon of the oil; season with salt and wrap up in the foil. Roast for about 45 minutes, until tender. Unwrap and let the beets cool, then peel. Cut into wedges and place in a bowl. Add the vinegar, season with salt and toss.

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  • Meanwhile, in a medium saucepan, cover the quinoa with 2 cups of water; bring to a boil. Cover and cook over moderately low heat for about 15 minutes, until all the water is absorbed. Fluff the quinoa and transfer to a bowl to cool slightly. Add the lemon zest and 2 tablespoons each of the lemon juice and oil; season with salt and pepper.

  • In a bowl, using a fork, smash the berries with 3 tablespoons of the olive oil until a chunky sauce forms. Season with salt.

  • In a small bowl, mash the avocado with the remaining 1 tablespoon each of olive oil and lemon juice; season with salt and pepper.

  • Spoon the quinoa into bowls. Arrange the beets on top and spoon the berry sauce over the beets. Dollop with the avocado, garnish with pistachios and serve.

Make Ahead

The cooked beets and quinoa can be refrigerated separately for 2 days.

Suggested Pairing

Dry Riesling.

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