My Nana always says that the smaller beets are the tastiest and sweetest. I think she’s right. They also cook more quickly when you steam them. At the farmer’s market you’ll be able to find beets with beautiful and crisp greens still attached. If you happen to be making this recipe without access to fresh beet tops, substitute spinach or kale.
Course: Side Dish
Servings: 4
Author: Jenné
Ingredients
4small fresh beetssteamed
1cupuncooked quinoa
1 ½cupwater
1bunch of beet greensabout 3-4 cups, stems removed
¾cuptoasted almonds
1clovegarlicchopped
juice of one lime
1tspsea salt
1tspblack pepper
½tspred chili flakes
3tbspolive oilor water if you’re oil-free
Instructions
Steam beets for 20-30 minutes in a pot with a steam basket inserted.
Meanwhile, cook the quinoa.
Toast 1 cup quinoa in a pot for about 30 seconds, until it starts to pop. Shake it a couple of times to evenly toast the grains.
Add water, and bring to a gentle boil.
Cook for 10 minutes with the lid ajar, then remove from heat, and cover completely. Allow the quinoa to sit for another 5-10 minutes to steam and finish cooking.
When the beets have finished steaming, place them in a colander, and under running cold water, gently slip away the skins.
Quarter the beets, then toss them with the cooked quinoa and pesto.
PESTO
Place the beet greens, almonds, garlic, lime juice, salt, pepper, and chili in a food processor, and blend.
Slowly pour in the olive oil. Blend until combined, or your desired texture is reached. I like mine to be pretty grainy, but not too chunky.