recipe: beets & berries

Steps

Clean the beets10 small beets, then roast in oven at 400º until cooked which you can tell when a fork can easily slide through, typically 30-60 minutes. Peel or cut the beets into whatever shape and size you like.
Rinse the quinoa½ cup under cold running water. In a pot, combine the quinoa with cups cool water315ml. Bring to a boil over medium heat. Cover and bring to a simmer, then cook until all the water is absorbed, 15 to 20 minute on low heat.
Fluff the quinoa with a fork, and toss it with the mint2 tbsp of chopped leaves, lemon zest½ lemon and lemon juice½ lemon, and salt to taste. Cool the quinoa before mixing and serving, typically 15-20 minutes.
In a bowl, toss the mixed berries1 cup in a bowl with olive oil3 tbsp, season lightly with salt, and mash them up with a fork until there are no more large chunks. Fold the quinoa into the bowl with the berries.
Right before serving, halve and pit an Avocado½ avocado per person, then mash with a fork and season with salt. Optionally, squeeze lemon juice to prevent browning.
To serve, spread the avocado on a plate, then top with the berry-quinoa, and finally the beets. Garnish with mint leaves, lemon zest, whole or sliced berries, and salad confetti like cilantro flowers or baby marigold leaves.