Balsamic Beets and Greens Over Pesto Quinoa

Photo: Bull City Food

Ingredients

4 large red beets, greens included (or 5- 6 small)

1 cup quinoa

2 cups water

1 tablespoon olive oil

1 large shallot, thinly sliced (or 1 small onion)

1 clove garlic, minced

2 tablespoons balsamic vinegar, divided

1/2 cup arugula pesto (or your favorite pesto)

Salt and pepper

2 ounces goat cheese

Preparation

Preheat oven to 425F.

Trim beets, leaving about two inches of stem; set greens aside. Wash off any dirt.

Wrap beets in tinfoil and place on a baking sheet. Roast for 45-60 minutes, until fork tender. Remove from oven and let cool before trimming ends and removing skin. Cut into 1/2 inch wedges. (Can be done ahead. Keep in a sealed container in refrigerator until ready for use.)

Remove the red stems from the beet greens and cut the leaves into 1 inch wide strips. Wash well and dry.

Bring quinoa and water, with a pinch of salt, to a boil in a medium saucepan.

Cover and simmer over low for 10-15 minutes, until liquid is absorbed.

Meanwhile, heat olive oil in a large saute pan.

Saute sliced shallots until they begin to soften, about 5 minutes. Add 1 tbsp balsamic vinegar and a pinch of salt and pepper. Continue cooking for another couple of minutes, then add garlic.

Add beet greens and toss together. Cook until greens are wilted, about 5 minutes.

Toss in roasted beets and remaining tbsp balsamic vinegar. Cook to heat through. Season with salt and pepper.

Stir pesto into cooked quinoa. Season with salt and pepper if needed.

Spoon quinoa into bowls and top with roasted beets and greens. Crumble goat cheese on top.