Beets Spiced Quinoa And Yogurt Food

BEETS, SPICED QUINOA AND YOGURT

Steps:

• Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. In a medium saucepan or a large, heavy skillet, heat 1 tablespoon of the olive oil, and add the spices. When they begin to sizzle, add the cooked quinoa. Stir together for one minute, and remove from the heat. Taste and adjust salt. Transfer to the baking dish, and spread in an even layer.
• Arrange the sliced beets over the quinoa. Drizzle on the remaining olive oil, cover and place in the oven for 20 minutes or until hot. Meanwhile, place the garlic in a mortar and pestle with a generous pinch of salt, and mash to a paste. Whisk or stir into the drained yogurt.
• Remove the quinoa and beets from the oven, and top with dollops of yogurt. Sprinkle with the walnuts, and serve.

SAVORY YOGURT BOWL WITH CHICKPEAS, CUCUMBERS AND BEETS

Steps:

• Put the chickpeas in a small bowl and add the lemon juice, 1 tablespoon olive oil, and the tahini, chile de arbol, turmeric and some salt and pepper. Toss well to coat. Set aside.
• Toss the cucumbers with the vinegar, 1 tablespoon olive oil, the dill, and some salt and pepper. Set aside.
• In a small bowl, toss the beets with the parsley, cumin, 1 tablespoon olive oil and some salt and pepper. Set aside.
• Divide the yogurt between two serving bowls; let each diner top with the salads and some pistachios and fennel seeds.

ROASTED BEETS WITH CHILES, GINGER, YOGURT AND INDIAN SPICES

Steps:

• Heat the oven to 375 degrees. Peel the beets and cut into 1-inch chunks. Toss with the oil and season with 1/4 teaspoon salt and pepper. Roast for 30 minutes, tossing occasionally, then sprinkle with mustard seeds, coriander and cumin and roast until the beets are tender, about 15 minutes more.
• While the beets roast, prepare the dressing: using the side of a knife or mortar and pestle, mash the garlic with a pinch of salt until it forms a paste. Place yogurt in a bowl; whisk in garlic paste, jalapeño, ginger, 1/4 teaspoon salt and lime juice. Whisk in the cilantro.
• Scrape the warm beets into a large bowl. Stir in the dressing and pomegranate seeds, if using. Taste and adjust seasonings if necessary.

BEETS, SPICED QUINOA AND YOGURT

Steps:

• Preheat oven to 350.
• Oil a 2 quart baking dish or gratin. In medium sauce pan heat 2 tablespoon oil and add the spices. When they sizzle, add the cooked quinoa.
• Stir together for a minute and remove from heat. Taste and adjust salt and seasoning to your taste buds liking.
• Transfer to the baking dish and spread in an even layer.
• Arrange sliced beets over the quinoa.
• Drizzle remaining olive oil over beets, cover and place in oven for 20 minutes or until hot.
• Drain yogurt in a fine strainer for 20 minutes. Make topping above.
• Topping
• 1 cup drained yogurt - let it sit in a fine strainer for 30 minutes
• 2 cloves garlic mashed into a paste
• 1/4 cup walnuts or pecans - optional
• 3. Drain yogurt, and crush and mash garlic cloves. Add garlic paste to the drained yogurt and add a dash of sea salt.
• Remove quinoa and beets from the oven and place dollops of the yogurt on top.
• Sprinkle nuts over the dish and serve.
• Be ready for compliments!!!!

PUREED BEETS WITH YOGURT & ZA'ATAR

Steps:

• Pre-heat the oven to 400°F.
• Wash the beets and place them on a pan that has been lined with aluminum foil. Roast them uncovered for about an hour (** or until you can easily slide a knife into them). Take the beets out of the oven and let them cool until you can handle them. Peel the beets, cut them into quarters and allow to cool completely.
• Put the beets, garlic, chili flakes and yogurt in a food processor and blend until into a smooth paste.
• Transfer the beet mixture to a large bowl and mix in the maple syrup, olive oil, za'atar and 1 teaspoon salt.
• Place the puree on a flat serving plate, using the back of a spoon to spread it evenly around the plate.
• Sprinkle the green onions, almonds and the goat cheese on the puree and drizzle with olive oil.
• Serve at room temperature.

SHREDDED BEETS WITH THICK YOGURT

Steps:

• Drain the yogurt to 1½ cups: Line a strainer w/a coffee filter, add yogurt & set aside about 1 hour.
• Cut off all but 1 inch of the beet stalks and leave the roots intact. Rinse the beets well but do not peel. Cook the beets in boiling salted water until tender, 25 to 35 minutes. Drain, slip off the skins under cold running water, and cut away the root ends and stalks. Coarsely grate the beets, using the shredding disk of a food processor or the large holes of a hand grater (latex gloves are recommended for the latter or you'll look like an axe murderer!).
• Combine the garlic, lemon juice, salt and pepper in a medium bowl. Add the beets and yogurt and blend well. Taste and add a pinch of sugar if desired. Transfer to a serving dish, cover and refrigerate until well chilled, about 1 hour. Garnish with sprigs of fresh mint just before serving.