• Liz Talley - Urban Graze

Beets, Greens & Quinoa Bowl with Garlic Yogurt Dressing


1 bunch of small-medium beets with greens (or substitute greens with kale, chard, spinach)

1 Tbsp. finely snipped herbs such as dill, mint, or parsley

1/4 c. plain yogurt

1/8-1/4 tsp. minced garlic (to your preference)

1 tsp. lemon juice (+ a dash more for greens)

1 Tbsp. olive oil

Salt and pepper

1 c. cooked, warm quinoa

Chopped walnuts, optional

Separate the beet roots from the greens, and set the greens aside. Roast the beets, (see below), cool and dice. Toss the beets with the herbs.

*This you can do a day ahead and store covered in the refrigerator– just bring to room temp or warm up right before serving.

Whisk together the yogurt, garlic and lemon juice. Season with salt and pepper.

Rough-chop the greens and saute in olive oil just until wilted- about 1-2 minutes. Season with salt and pepper -and a splash of lemon juice if you wish.

To serve: Place a scoop of warm, cooked quinoa onto the serving plates. Top with diced beets, greens, and a dollop of the garlic yogurt sauce.

If using, scatter the walnuts on top.

To roast beets:

Toss scrubbed, unpeeled beets (tops removed) with a drizzle of olive oil. Place on a baking sheet and cover with foil, or you can place the beets in a tightly sealed foil packet- I usually choose to do this because it seems easier. Roast at 375 for approx. 20-45 minutes, (time will depend on the size of your beets); they're done when a knife or fork meets very little resistance. Cool long enough so that you can handle them. Skins will rub off easily.

Recipe created or adapted by Liz Talley, Urban Graze

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