Roasted Beet and Quinoa Pilaf with Goat Cheese

Preheat your oven to 200°C/400°F. Line a baking sheet with parchment paper or foil for easy cleanup.

Peel the beet roots and dice them into 1.5 centimeter cubes. Thoroughly wash the beet greens and stems. Chop the stems finely and roughly chop the leafy greens. Keep stems and leaves separated.

Place the diced beets on the baking sheet. Drizzle with 15ml of olive oil, and season with half of the salt and black pepper. Toss well to coat, spread in an even layer, and roast for 35 minutes until fork-tender and slightly caramelized.

While the beets are roasting, place the quinoa in a fine mesh strainer and rinse thoroughly under cold running water until the water runs clear. Shake off excess water.

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.

Remove the quinoa from the heat and let it rest, covered, for 5 minutes. This allows the remaining steam to finish cooking the grains and makes them fluffy.

Heat the remaining 15ml of olive oil in a large skillet over medium heat. Add the diced shallot and finely chopped beet stems. Saute for 4 minutes until softened.

Add the minced garlic and chopped beet greens to the skillet along with the remaining salt. Cook for 2 to 3 minutes, stirring frequently, until the greens are just wilted but still bright.

Uncover the quinoa and fluff it gently with a fork. Fold the cooked quinoa into the skillet with the greens. Add the roasted beets, lemon zest, and lemon juice. Gently toss everything together until evenly combined.

Portion the warm pilaf into bowls. Top evenly with the crumbled goat cheese right before serving, allowing the ambient heat to slightly soften the cheese.