Roasted Beets Recipe
smoked ricotta, pistachio, crispy quinoa, kale, maple balsamic vinaigrette
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Ingredients
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Vegetables
Dairy
Nuts and Seeds
Grains
Condiments
Method
Preparing the Beets
- 1
Roasting the Beets
Preheat your oven to 400°F (200°C). Wash and scrub the beets thoroughly. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the preheated oven for 45-60 minutes, or until they are tender when pierced with a fork. Once cooked, allow them to cool, then peel the skins off.
Cooking the Quinoa
- 2
Prepare Quinoa
Rinse the quinoa under cold water. In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Once done, remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Preparing the Kale
- 3
Sautéing the Kale
While the quinoa is cooking, wash and chop the kale. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the kale and sauté for about 5-7 minutes, or until it is wilted and tender. Season with salt and pepper to taste.
Making the Vinaigrette
- 4
Mixing the Vinaigrette
In a small bowl, whisk together the maple syrup, balsamic vinegar, and remaining tablespoon of olive oil. Season with salt and black pepper to taste. Adjust sweetness and acidity according to your preference.
Assembling the Dish
- 5
Putting it All Together
Once the beets are roasted and cooled, slice them into wedges. In a large serving platter, layer the sautéed kale, quinoa, and beet wedges. Spoon dollops of smoked ricotta over the top, sprinkle with chopped pistachios, and drizzle the maple balsamic vinaigrette over the entire dish. Serve warm or at room temperature.
