| 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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