Beetroot Quinoa Risotto
Beetroot Quinoa Risotto
This was one of my very first recipes, created from a combination of a beetroot “risotto” in a cookbook and my favourite dish at a cafe. The sweet earthiness of the beetroot combines perfectly with the peppery rocket and salty feta. This dish is hearty enough to eat as a main dish but also makes a fabulous side, especially with lamb.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 500g whole beetroot
- 1 tbsp olive oil
- 1 cup uncooked quinoa
- 2 cups chicken stock or water
- 50g rocket
- 100g feta
Method
- Preheat the oven to 200°C. Scrub the beetroot well and place on a foil-lined baking tray. Drizzle with olive oil and cover with another sheet of foil.
- Bake the beetroot for 1 hour and then sit aside to cool.
- Once cool, place roasted beetroot in a blender and blitz until smooth.
- Rinse the uncooked quinoa under cold running water.
- Place quinoa in a saucepan with 2 cups chicken stock or water.
- Cover and bring to the boil, then reduce to a simmer for 15 mins with the lid on.
- Remove from the heat and set aside, still covered, for a further 10 mins. Fluff gently with a fork.
- Stir the rocket through the warm quinoa and mix the beetroot purée through.
- To finish, gently fold through the crumbled feta.
- Garnish with cracked pepper and/or fresh thyme and serve.
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