on the side : beets + quinoa w/ ginger miso dressing
Posted Aug 13 2012 4:43am
BEETS + QUINOA W/ GINGER MISO DRESSING
Sometimes you want to make a sweetly composed, soft dish. When I think of delicacy, my mind immediately races to Japanese cuisine. I’ve taken some Japanese flavors to form the backbone of this dish, but fused in the beets and quinoa to make it more my own. Also in the Japanese culture, we eat a lot of rice with an array of toppings (like pickled radishes, cucumbers, sea vegetables, etc. etc.). I’ve married that concept here by marinating the beets and pairing them with the fluffy quinoa.
And really, how often do you see a pink-hued dish? Put this in your back pocket for when Valentine’s Day rolls around.
Ginger (1-inch knob)
Miso (1 tbsp)
Sake (1 tsp)
Honey (1 tbsp)
Quinoa (1 cup)
Salt + White Pepper
Roast the beets in advance by wrapping them in foil and cooking them in the oven.
In a medium-sized bowl, whisk together the grated ginger, miso paste, sake, and honey until combined. You may wish to do this in a microwave-safe bowl so that you can put some quick heat through it to ease the whisking.
Quarter and slice up the beets. Add them to the marinade you just whisked and toss to combine.
Allow the beets to marinade for a good 30 minutes (or longer if you have the time!).
Cook the quinoa according to the package. Once cooked, fluff with a fork and season with salt + white pepper.
Combine the cooked quinoa with the beets and the marinade. Mix well. Serve warm or chilled.