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Posts tagged ‘beets’

Quinoa and Beets

In this recipe raw, grated beets are added to cumin scented quinoa.

I have a bit of a funny relationship with beets. I like them and often am attracted to beet-related salads on restaurant menus. They are not, however, the first thing I grab at the farmers’ market. And if I do, they often sit in my crisper longer than most other items. Luckily beets last a long time  in the fridge.

I have my few go-to recipes for them like this one. And today’s recipe was recommended to me by a trusted friend and I had actually mentally made note of it when I saw it on Culinate.com a few months earlier. It is a recipe from Maria Speck’s book Ancient Grains for Modern Meals. I taught it in a recent class (Grains and Beans in Winter Salads) and it was a big hit.

Be careful when you grate them as the juice flies everywhere and easily stains.

I don’t think I had ever used raw, grated beets before  making this dish and they are surprisingly sweet this way. In my experience red beets work much better than the golden beets both in flavor and appearance in this dish. (Maria suggests using golden ones as an alternative. ) The dish is quick to make, the color is unbeatable and the balance of the sweet beets, the nutty quinoa, the whole cumin seeds and plenty of lemon juice (and a bit of cayenne) is really, really lovely. And of course the garlicky Greek yogurt topping is the perfect complement.

It’s best eaten warm or at room temperature not long after it’s made. I just had some for breakfast this morning right out of the fridge and it was not quite as soft and fragrant so be sure to bring leftovers to room temperature before eating.

This would make a lovely addition to any holiday meal.

Quinoa with Beets, Cumin and Garlicky Yogurt
–adapted from Ancient Grains for Modern Meals by Maria Speck

This quick, room temperature dish uses raw, grated beets. The original recipe also calls for sumac, the powder from a red berry found and used all over the Middle East. It has a tart flavor so I substitute a bit of lemon juice (which she also suggests) which works well.

1 tablespoon olive oil
1 teaspoon whole cumin seeds
1 cup quinoa, well rinsed and drained
1 ½ cups water
¾ teaspoon salt
½ teaspoon sumac (optional, see note above)
3/4 cup plain whole-milk or Greek yogurt
1 garlic clove, minced
½ tsp. sumac, for sprinkling, or 1 tsp. freshly squeezed lemon juice
1¼ cups shredded raw beets (about 1 medium-sized beet, rinsed and peeled)
1 to 2 tablespoons freshly squeezed lemon juice
1 to 2 pinches cayenne pepper

Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the cumin seeds (they will sizzle) and cook, stirring, until the seeds darken and become fragrant, 30 seconds. Stir in the quinoa and cook, stirring frequently, until hot to the touch, about 1 minute. Add the water, salt, and sumac, and bring to a boil. Decrease the temperature to maintain a simmer, cover, and cook until the liquid is absorbed, 15 to 20 minutes.

Meanwhile mix the yogurt and the garlic in a small bowl until smooth. Sprinkle with the sumac (if using) and set aside.

To finish, remove the saucepan from the heat. Stir in the shredded beets, cover, and steam for 3 to 5 minutes. Stir in 1 tablespoon of the lemon juice and the cayenne. Taste, adjusting for salt and lemon juice, and serve with the yogurt topping.


Salad, Salad, Salad. . .

Say (curse, shout, whine, cry) what I will about this unbelievably rainy spell we’ve had, the lettuces and greens are glorious and bountiful. We have salads every night these days, the greens picked minutes before dinner. They are tender, sweet and addictive. Right now I have lots of arugula (not going to seed nearly as quickly as usual), mache (also known as corn salad, lamb’s lettuce or Feldsalat) and red oak leaf, and variety of green lettuces.

And speaking of salads and before I forget, my next cooking class is Saturday 6/19 and will feature salads (and a guest chef!) and other fabulous dishes. Still spots left – sign up at Cook With What You Have!

A few nights ago the salad needed to be the main gig for dinner. I had hard-boiled a few eggs earlier in the day since I like to have them on hand. I had some lovely  new carrots from my CSA and a few beets. I scrubbed them well and without peeling either–I gave up peeling carrots years ago but more recently have quit peeling beets too, unless less their on the big side when the skin can get a bit tough–cut the carrots on the bias into nice chunks, the beets into small wedges and spread them out on a sheet pan. I sprinkled them generously with salt and olive oil and roasted them in a hot oven (425) for about 20 minutes until tender and slightly caramelized around the edges.

Meanwhile I washed and dried the greens, roughly chopped 3 hard-boiled eggs and made a dressing. Dressing was green garlic finely minced (of which I also have a lot in the garden and since I want the garden space for other things I’m pulling it all up now), fresh thyme, dijon-style mustard, lemon juice, salt, pepper, olive oil and a few teaspoons of my reduced apple cider. More on that later.

I tossed the greens with the roasted veggies, eggs and dressing and we sat down to a meal of this beautiful salad and warm cornbread muffins made extra good with sharp cheddar, chives and some chili flakes in the batter. Cornbread recipe to follow soon. And if you can’t wait, it’s an adaption of a recipe from Michael Ableman’s Fields of Plenty.

It was the perfect late spring dinner . . . at least my husband and I thought so. My son ended up eating a deconstructed version that looked like this:

Try as I might, dressed green salads have yet to enter his repertoire.

On a final note, it is supposed to dry out and warm up, albeit after yet another few days of rain, so next week I’ll have a pizza recipe, yes, with greens for you all!

Happy Cooking and Eating!