Roasted beet and balsamic quinoa

February 8, 2011 § Leave a comment

Ok so I love roasted beets, balsamic, quinoa and onions. But sadly I’m undecided on this recipe as is. Think it can be delicious. I tweaked it a bit and it was really quite good. It really is a good option for a good side dish that can be eaten hot, room temp or cold, and one recipe makes a really decent amount. Good for a nice main dish as well.

It’s also kind of nice to eat something that’s naturally florescent.

Found this on kempt kitchen where it was adapted from a Jamie Oliver recipe. See either source for the original recipe. Beets are roasted differently (in a way that would be too much for me flavor-profile-wise) and I’ve added an ingredient (see note below)

Ingredients

4 medium/large sized beets (I used 8 small red and yellow, all red beets would provide a deeper color)

2 large white onions cut into 8ths (original recipe calls for 1kg pearl onions, which seems like too much work)

Whole garlic cloves (if desired, not in original recipe)

1/3 cup olive oil

3/4 cup balsamic vinegar

1 tbsp brown sugar

2 cups quinoa

1 cup water/stock

2 tbsp chopped flat parsley

2 tbsp chopped chives

salt and pepper to taste

Blue cheese (I think this is an essential, yet surprisingly missing ingredient from earlier recipe)

The Prep

1. Preheat oven to 375.

2. Coat beets lightly with olive oil (amount not listed in ingredients). Wrap beets in aluminum foil creating a foil packet.

3. Roast beets until cooked through, 60 minutes depending on size of beets.

4. Right after beets are in oven, put onions, garlic, olive oil, balsamic vinegar and brown sugar in baking dish (I used a 9 x 9). Put ovens in oven (with beets at 375). Toss onions occasionally to make sure they are covered in the liquid. Onions should take about 45 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5. For quinoa: follow directions, but generally the rule would be to put 2 cups of liquid for 1 cup quinoa. Bring to boil, then cover and simmer for 15 minutes.

6. After beets and onions are cooked. Let cool until you can handle them. Dice both and combine with quinoa, parsley, chives, and salt and pepper to taste.

7. Sprinkle with crumbles of blue cheese. Eat it up!

***I actually roasted many beets and so used ones that I had previously roasted, then diced them up and left out to get to room temp before mixing them into quinoa.

***Taste before adding all of the onions. I didn’t add quite all that I made and chopped up using a few pulses of food processor. This was kind of the disappointing area because the quinoa wasn’t left light and fluffy after the addition of the onions. Perhaps I processed onions too much?

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