Beets and Berries Recipe

Name: Beets and Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 small beets (1 pound); 7 tablepoons extra-virgin olive oil; Kosher salt; Pepper; 1 teaspoon red wine vinegar; 1 cup quinoa, rinsed and drained; 1/2 teaspoon finely grated lemon zest plus 3 tablepoons fresh lemon juice; 1 cup blackberries or raspberries; 1 Hass avocado, peeled; Chopped toasted pistachios

Servings: persons

10 small beets (1 pound)
7 tablepoons extra-virgin olive oil
Kosher salt
Pepper
1 teaspoon red wine vinegar
1 cup quinoa, rinsed and drained
1/2 teaspoon finely grated lemon zest plus 3 tablepoons fresh lemon juice
1 cup blackberries or raspberries
1 Hass avocado, peeled
Chopped toasted pistachios

1
Preheat the oven to 425.
2
On a large sheet of foil, toss the beets with 1 tablespoon of the oil; season with salt and wrap up in the foil.
3
Roast for about 45 minutes, until tender.
4
Unwrap and let the beets cool, then peel.
5
Cut into wedges and place in a bowl.
6
Add the vinegar, season with salt and toss.
7
Meanwhile, in a medium saucepan, cover the quinoa with 2 cups of water; bring to a boil.
8
Cover and cook over moderately low heat for about 15 minutes, until all the water is absorbed.
9
Fluff the quinoa and transfer to a bowl to cool slightly.
10
Add the lemon zest and 2 tablespoons each of the lemon juice and oil; season with salt and pepper.
11
In a bowl, using a fork, smash the berries with 3 tablespoons of the olive oil until a chunky sauce forms.
12
Season with salt.
13
In a small bowl, mash the avocado with the remaining 1 tablespoon each of olive oil and lemon juice; season with salt and pepper.
14
Spoon the quinoa into bowls.
15
Arrange the beets on top and spoon the berry sauce over the beets.
16
Dollop with the avocado, garnish with pistachios and serve.

1547

kcal

Calories

175

Fat

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 small beets (1 pound), 7 tablepoons extra-virgin olive oil, Kosher salt, Pepper, and more.

Yes, Beets and Berries falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beets and Berries

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