Beet Quinoa Burger Guac And Sweet Potato Fries Recipes

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QUINOA AND BEET PILAF

Use regular pearl white quinoa for this beautiful pink pilaf, which uses both roasted beets and their greens.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course, side dish

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 8



Quinoa and Beet Pilaf image

Steps:

  • Scrub and roast the beets. Once they are cooled, remove the skins and cut into 1/4-inch dice. Set aside.
  • Blanch the greens in a large pot of generously salted water or steam them above an inch of boiling water until wilted, one to two minutes. Refresh with cold water, squeeze dry and chop.
  • Heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the caraway, beet greens, and salt and pepper to taste. Stir over medium heat for 30 seconds to a minute until the greens are nicely infused with the garlic and oil. Add the beets and quinoa. Toss together until the ingredients are well combined and the quinoa is heated through and colored with beet juice. Taste and adjust salt and pepper. Transfer to a wide serving bowl or platter, and sprinkle the goat cheese over the top. Serve hot.

Nutrition Facts : @context http, Calories 418, UnsaturatedFat 8 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 11 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 561 milligrams, Sugar 5 grams

1 bunch of beets 3 large, 4 medium or 5 small, roasted
3/4 to 1 pound beet greens (the greens from 1 generous bunch)
Salt to taste
1 to 2 tablespoons extra virgin olive oil (to taste)
2 garlic cloves, minced
2 teaspoons caraway seeds, lightly crushed
3 cups cooked regular quinoa
2 ounces goat cheese, crumbled or diced 1/2 cup

BEET AND SWEET POTATO FRIES

Oven-baked root vegetables put a colorful and flavorful twist on traditional French fries and add interest to a meal as a side dish. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 5 servings (1/2 cup sauce).

Number Of Ingredients 8



Beet and Sweet Potato Fries image

Steps:

  • In a small bowl, combine the mayonnaise, peppercorns and 1/4 teaspoon ground pepper. Cover and refrigerate until serving., Peel and cut sweet potato in half widthwise; cut each half into 1/2-in. strips. Place in a small bowl. Add 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Spread onto a parchment-lined baking sheet., Peel and cut beets in half; cut into 1/2-in. strips. Transfer to the same bowl; add the remaining oil, salt and pepper. Toss to coat. Spread onto another parchment-lined baking sheet., Bake vegetables, uncovered, at 425° for 20-30 minutes or until tender, turning once. Serve with peppercorn mayonnaise.

Nutrition Facts : Calories 226 calories, Fat 14g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 455mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

1/2 cup reduced-fat mayonnaise
1 teaspoon pink peppercorns, crushed
1/2 teaspoon green peppercorns, crushed
1/2 teaspoon coarsely ground pepper, divided
1 large sweet potato (about 1 pound)
2 tablespoons olive oil, divided
1/2 teaspoon sea salt, divided
2 large fresh beets (about 1 pound)

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