| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | New, Vegtime7 | 6 | servings |
INGREDIENTS
| 6 | tb | Extra-virgin olive oil |
| 2 | tb | Fresh lemon juice |
| 2 | sm | Clov garlic; minced |
| 1/2 | ts | Coarse salt |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Red pepper flakes; up to 1/2 |
| 4 | sm | Beets with greens attached; up to 5 |
| 1 | c | Uncooked quinoa |
| 2 | c | Vegetable broth |
| 1/8 | ts | Saffron threads |
| 5 | ts | Olive oil |
| 2 | oz | Thinly sliced shallots; (1/2 cup) |
| 3 | md | Clove garlic; minced |
| 1 1/2 | tb | Fresh lemon juice |
| 1/4 | ts | Salt |
INSTRUCTIONS
MARINADE REMAINING INGREDIENTS 6 SERVINGS DAIRY-FREE If you like fresh beets, this elegant summer salad is for you. The recipe makes plenty of marinade-any extra can be jazzed up with a little more fresh lemon juice and served as a dressing for green salads or cooked vegetables. Preheat oven to 400F. Marinade: In small howl, whisk together all ingredients. Adjust seasoning to taste and set aside. Wash beets and trim off greens, leaving about 1 inch attached. Reserve beet greens. Wrap each beet individually in foil and bake until tender when pierced with thin knife, 45 minutes to 1 hour. Set aside to cool. When beets are cool enough to handle, peel and thinly slice. Place beets in small bowl, add 2 to 3 tablespoons of marinade and toss gently. Place quinoa in fine-meshed sieve and rinse under cold water until foam subsides. Transfer quinoa to small saucepan, add broth and saffron and bring to a boil. Reduce heat to low, cover and simmer until broth is absorbed, 13 to 15 minutes. Meanwhile, in medium skillet, heat 3 teaspoons olive oil over medium-high heat. Add shallots and cook until crisp, stirring often, about 3 minutes. Drain on paper towels and set aside. Transfer cooked quinoa mixture to medium bowl and toss with 3 to 4 more tablespoons of marinade. (Remaining marinade can be covered and refrigerated for up to 3 days.) Remove and discard thick stems from beet greens; coarsely chop leaves. In large skillet, heat remaining 2 teaspoons oil over medium heat. Add garlic and cook, stirring often, 1 minute. Add beet greens and cook until wilted, 1 to 2 minutes. Stir in lemon juice and salt. Season with pepper. To serve, divide sliced beets among serving plates and arrange them around rim. Mound 1/4 cup of quinoa mixture in center of beets. Top with beet greens, garnish with fried shallots and serve. PER SERVING: 137 CAL.; 12G PROT.; 9G TOTAL FAT (1G SAT. FAT); 13G CARB.; 0 CHOL.; 452MG SOD.; 1G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Jun 05, 1999. Recipe by: Vegetarian Times Magazine, June 1999, page 37 Converted by MM_Buster v2.0l.
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