It’s really easy to waste food–especially when you only shop once or twice per month. When I was in college, my roommates– great guys, really–used to have a field day whenever I would look up food-related videos on Youtube, but it was an easy (and free) way to learn about pickling, and other techniques to boost the shelf life of my groceries. Turns out, people post a lot about food; I got a crash course in a few different cuisines in my free time along the way, and I know it helped me develop my skills quickly.
Food Wishes was one of the channels I consulted the most, and I first saw this recipe there. In case you’ve never worked with whole beets before, the entire plant is edible–except for the skin. Although canned beets are usually pickled, you don’t really need to do much to make fresh beets edible–simply boil, grill, or roast as I did here, until they soften a little, and you’re good to go. Believe me; the once you’ve had fresh beets, you will never buy the canned version again. The toasted walnuts, and goat cheese fit in perfectly here–especially when the flavors intensify after roasting.
This is a cheap, delicious salad that comes together really easily. What’s more, you can eat it warm straight out of the oven, or chilled. Hungry yet?
2-3 Large Beets, peeled and cubed
2 Cups Beet Greens, chopped
3 Cloves of Garlic, minced
1/2 Cup Parsley, chopped
2/3 Cup Goat Cheese, cubed
1/4 Cup Cider Vinegar
3 Cups Quinoa
2 Cups Walnuts, chopped
1/2 Tbs Cumin
2 Tbs Olive Oil
Salt & Pepper to taste
- Preheat oven to 425 degrees.
- Remove stems and greens from the beet root, then chop, rinse and set aside. Wrap the stem side of the beet loosely in foil, then roast in the oven for roughly twenty-five minutes. Remove from the oven, and allow to cool on the counter before handling.
- When the beets cool, peel them, then cut into cubes. Season with salt, pepper, cumin, olive oil and cider vinegar, then mix to coat.
- Transfer beets to a foil-lined baking dish, then sprinkle goat cheese crumbles, and chopped walnuts evenly.
- Place the baking dish in the oven, and bake for 15 minutes. Chop the beet greens thinly, then scatter the strips on top of the beets, then bake until wilted.
- Remove from the oven, and serve with quinoa.