Equipment
Ingredients
Roasted Vegetables
- 500 g fresh beets with greens, bulbs peeled and diced 1cm, greens reserved
- 30 ml olive oil
- 3 g salt, divided
Pilaf Base
- 185 g white quinoa, dry
- 400 ml vegetable broth
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 1 g dried thyme
Finish & Garnish
- 150 g beet greens, washed well and chopped
- 100 g soft goat cheese, crumbled
- 30 g walnuts, toasted and roughly chopped
- 15 ml lemon juice, freshly squeezed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 442 kcal
- Protein
- 16 g
- Carbohydrates
- 51 g
- Fat
- 21 g
- Fiber
- 9 g
- Sugar
- 12 g
- Sodium
- 1071 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 12 mg
- Potassium
- 1094 mg
- Calcium
- 151 mg
- Iron
- 5.4 mg
- Magnesium
- 169 mg
- Phosphorus
- 387 mg
- Zinc
- 2.6 mg
- Vitamin A
- 221 mcg
- Vitamin C
- 23 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 3.0 mg
- Vitamin K
- 160 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.31 mg
- Riboflavin
- 0.40 mg
- Niacin
- 1.5 mg
- Folate
- 246 mcg
- Water
- 204 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (400°F). Separate the beet greens from the bulbs. Wash the greens thoroughly to remove grit, chop roughly, and set aside. Peel the beet bulbs and dice them into uniform 1cm cubes.
Toss the diced beets with 15ml of olive oil and half the salt on a rimmed baking sheet. Spread in a single layer. Roast for 25-30 minutes until tender and caramelized.
While beets roast, place quinoa in a fine-mesh sieve and rinse thoroughly under cold running water for at least 30 seconds. This removes the natural saponin coating that can taste bitter.
Heat the remaining 15ml olive oil in the saucepan over medium heat. Add the diced onion and cook for 5 minutes until translucent. Add garlic and dried thyme, stirring for 1 minute until fragrant.
Add the rinsed quinoa to the pot and toast, stirring constantly, for 2 minutes to enhance nuttiness. Pour in the vegetable broth and remaining salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes.
Remove the pot from heat. DO NOT fluff yet. Quickly lay the chopped beet greens on top of the hot quinoa, replace the lid immediately, and let sit for 5-10 minutes. The residual steam will perfectly wilt the greens.
Uncover the pot. Drizzle with lemon juice. Gently fluff the quinoa with a fork, incorporating the wilted greens and the roasted beets from the oven.
Transfer to a serving dish or individual bowls. Top generously with crumbled goat cheese and toasted walnuts. Serve warm.
Chef's Notes
- Don't throw away the beet stems! Chop them finely and sauté them with the onions in step 4 for extra crunch and zero waste.
- Rinsing quinoa is non-negotiable. Even 'pre-rinsed' brands benefit from a quick wash to ensure a clean, nutty flavor.
- For a strictly vegan version, substitute the goat cheese with a crumbled almond feta or avocado cubes for creaminess.
- Cutting the beets into small, uniform 1cm cubes ensures they roast quickly and mix evenly into the grain without overpowering a bite.
Storage
Refrigerator: 4 days — Store goat cheese separately if possible to maintain texture.
Freezer: 2 months — Freeze without goat cheese and fresh herbs.
Reheating: Reheat gently in a pan with a splash of water, adding fresh cheese after heating.
Troubleshooting
Quinoa is mushy or waterlogged
Cause: Too much liquid or cooked too long
Fix: Spread quinoa on a baking sheet and place in the warm oven for 5 minutes to dry out excess moisture.
Prevention: Measure liquid precisely (approx 1:2 ratio of grain to liquid by volume, or use weight instructions provided) and do not stir during simmering.
Quinoa tastes bitter
Cause: Saponins were not rinsed off
Fix: Add more acid (lemon juice) and fat (cheese/oil) to mask the bitterness.
Prevention: Rinse dry quinoa thoroughly until water runs clear.
Cultural Context
Pilaf (or pilau) is a foundational method of cooking grain rooted in Persian and Indian cuisine, where grain is sautéed in aromatics before steaming. This variation applies that ancient technique to quinoa, an Andean staple, utilizing the entire beetroot vegetable for a modern, waste-conscious dish.
