Beets shine year-round, from tender summer varieties to heartier winter ones. This refreshing salad highlights the smaller, sweeter summer beets for a perfect seasonal dish.
Ingredients for 4 servings
Preparation time: 45 minutes
Instructions
Rinse the quinoa and drain. Boil in salted water for 10 minutes. Turn off the heat and let it absorb for another 10 minutes. Transfer to a bowl and cool completely.
Meanwhile, peel the beets and boil in salted water for 10 minutes. Drain and cool. Trim and slice the rhubarb into pieces. In a saucepan, boil the beet juice with 2 tbsp vinegar until reduced by half, then cool. Rinse arugula, shake dry, and tear into bite-sized pieces if needed. Halve, peel, and pit the avocado; mash the flesh with a fork.
Mix 1 tbsp crème fraîche into the avocado mash. Season with lemon juice, cayenne, and salt. Stir remaining crème fraîche into the cooled beet reduction; season with salt. Dress the quinoa with olive oil, remaining vinegar, salt, and freshly ground pepper. Sauté rhubarb in 1 tbsp butter; deglaze with apple juice and set aside. Wipe pan, melt remaining butter, and briefly warm the beets.
Using two spoons, shape quinoa and avocado cream into ovals on plates. Arrange rhubarb and beets alongside. Drizzle with beet crème and scatter arugula.
Enjoy your meal!
Find more delicious beet recipes in the June issue of Santé.
