Vegetables Root Vegetables Beet Beets & Berries 5.0 (1) Add your rating & review Adapted from ON VEGETABLES: MODERN RECIPES FOR THE HOME KITCHEN by Jeremy Fox (Phaidon, $49.95 US/$59.95 CAN, April 2017) Slideshow: More Beet 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 Published on May 25, 2017 Print Rate It Share Share Tweet Pin Email Photo: Rick Poon Yield: 4 Ingredients ROASTED BEETS: 10 small beets (beetroots; 1 pound/455 grams) 2 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar Kosher salt RED QUINOA: 2/3 cup (115 grams) red quinoa 3 tablespoons plus 2 teaspoons extra-virgin olive oil 2 teaspoons chopped fresh spearmint leaves Finely grated zest and juice of 1 lemon, plus more as needed Kosher salt 1 cup (150 grams) mixed berries TO SERVE: 1 medium avocado 2 tablespoons extra-virgin olive oil Kosher salt Freshly cracked black pepper 4 tablespoons Beet Soil (from page 293 of the book) A handful of each: whole mulberries, halved raspberries, and halved blackberries, to garnish Directions Make the roasted beets: Follow the instructions for roasting and peeling beets on page 40. Cut the peeled beets into whatever size and shape you like and toss them with the olive oil, red wine vinegar, and salt to taste. Set the beets aside to cool until plating. Make the red quinoa: Rinse the quinoa under cold running water. In a pot, combine the quinoa and 1 1/3 cups (315 milliliters) cool water. Bring to a boil over medium heat. Cover, reduce the heat to a simmer, and cook until all the water is absorbed, 15 to 20 minutes. Remove the heat, fluff the quinoa with a fork, and toss it with the 2 teaspoons of the olive oil, the mint, lemon zest and juice, and salt to taste. Cool the quinoa to room temperature or cooler before serving. In a bowl, toss the berries with the remaining 3 tablespoons olive oil, season lightly with salt, and mash them with a fork until the oil and the juices combine. Right before serving, halve and pit the avocado, then scoop the avocado flesh into a bowl. Add the olive oil, salt to taste, and a healthy dose of black pepper. Mash it with a fork until well combined. To serve: To serve, either portion onto 4 individual plates or bowls or onto 1 large platter and serve family-style. Lay a dollop of the avocado first, and follow with some quinoa. Arrange the beets over the avocado and quinoa, then spoon the berry mixture on top. Garnish with beet soil and finish with the fresh berries. Rate it Print