We can all agree that beets are beautiful, with round, deep magenta taproots and spry, purple-veined leaves. They’re a versatile plant, edible from top to bottom, raw or cooked in a variety of methods. Yet, knowing how best to prepare and serve them can be a challenge. Their strong, sweet-earthy flavors sometimes need a little balancing with complementary and contrasting flavors.
This grain bowl recipe lets the tender, roasted beets shine while rounding out the palate with nutty quinoa, grassy asparagus stalks and a tangy balsamic vinaigrette. Quinoa is a complete protein source, providing all nine essential amino acids to this vegetarian dish.
For more flavor, garnish with salty crumbled feta cheese or toasted nuts like almonds or walnuts.
Beet and Asparagus Grain Bowl
| Yield |
|---|
| Serves 2 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 20 min | 30 min |
Ingredients
- 2 cups (8 ounces) beets, peeled and cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 bunch asparagus, trimmed
- 1 cup dry quinoa
- 2 cups water
- 1 cup canned chickpeas, drained and rinsed, or 1 cup cooked chickpeas, drained
- Balsamic vinaigrette dressing, optional, for serving
Method
- Preheat oven to 400°F. Line a baking sheet with parchment paper and add beets, oil, salt and pepper, and toss to coat.
- Roast beets for 10 minutes. Add asparagus, and roast until vegetables are tender, an additional 10 minutes.
- Meanwhile combine quinoa and water in a small saucepan over medium heat, bring to a boil. Reduce heat to low and simmer until all liquid is absorbed, about 15 minutes.
- Divide quinoa evenly among serving bowls. Top each evenly with beets, asparagus and chickpeas.
- Drizzle with balsamic vinaigrette and toss lightly. Serve warm or chilled.
- Recipe and photo: Dish Works
