Another produce box-oriented dinner idea, this time inspired by beets and kale. And if I do say so myself, it turned out wonderfully, both as a warm treat that allows the goat cheese to melt just slightly, or cold the next day for leftovers. If you're refrigerating though, make sure to crumble the goat cheese and walnuts on just before serving. The dressing includes tahini, a delicious Middle Eastern sesame seed paste that gives a toasted, peanut-y taste. It can be found in the ethnic aisle of most grocery stores or in bins at bulk food stores.
You will need:
1 tbsp. ginger, diced
1 tbsp garlic, diced
1 bunch (about 4-5 small) beets, tops trimmed, peeled
1 bunch kale, chopped
1 cup quinoa
1 lemon, juiced
1 tbsp. tahini
2 tbsp. sesame oil
1/2 cup walnuts, chopped
as much goat cheese as you want to sprinkle
salt and pepper to taste
Put peeled beets in aluminum foil and put in preheated 350C degree oven. Roast for 45 minutes to 1 hour or until completely soft.
When beets are done, unfoil and let cool. Then chop.
Boil water and prepare quinoa.
In a small bowl, mix sesame oil, lemon juice and tahini.
In large bowl mix together warm quinoa, beets and kale. The warmth will slightly wilt the kale.
Stir in dressing. Season with salt and pepper. Crumble goat cheese and walnuts over top.
Serves 4 as a side dish, 2 as main course.
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