Vegetables Root Vegetables Beet Beets and Berries 5.0 (1) 1 Review 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 By Jeremy Fox Jeremy Fox Won Best New Chef at Ubuntu, CA. Why he won Because, in a restaurant attached to a yoga studio, he’s redefining the notion of vegetarian cooking with pristine ingredients from Ubuntu’s own garden. Born Cleveland; 1976. Education Johnson & Wales University, Charleston, SC. Experience Mumbo Jumbo, Atlanta; Rubicon and Charles Nob Hill, San Francisco; Gordon Ramsay, London; Manresa, Los Gatos, CA. Why he opened a vegetarian restaurant even though he eats meat “I’ve always had an affinity for cooking vegetables—they make sense to me. Also, my wife used to be a vegetarian, and the options were so limited when we went out to eat: They’d send out risotto, then flatbread, then pizza. It was only starch.” Favorite kitchen tool Mortar and pestle. “With all the immersion circulators and Cryovac machines, it’s nice to work with your hands once in a while.” Most memorable meal St. John in London. “The chitterlings and dandelions blew me away.” Food & Wine's Editorial Guidelines Updated on March 31, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 30 mins Total Time: 1 hrs 15 mins Yield: 4 Ingredients 10 small beets (1 pound) 7 tablepoons extra-virgin olive oil Kosher salt Pepper 1 teaspoon red wine vinegar 1 cup quinoa, rinsed and drained 1/2 teaspoon finely grated lemon zest plus 3 tablepoons fresh lemon juice 1 cup blackberries or raspberries 1 Hass avocado, peeled Chopped toasted pistachios Directions 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. 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. Rate it Print