recipe: beets & berries

Fouad Matin

Fouad Matin on May 27, 2023

2 min read––– views


Serves 4 people

Beets10 small beets
Quinoa½ cup
Cool Water315ml
Mint2 tbsp of chopped leaves
Lemon Zest½ lemon
Lemon Juice½ lemon
Mixed Berries1 cup
Olive Oil3 tbsp
Avocado½ avocado per person
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.