2020-08-13 / test@t
Sugar beet with avocado and quinoa puree
Nobody loves beets the way we love them. Borsch, vinaigrette, herring under a fur coat - without them life is not a joy for us. But great things are seen from a distance, and if you look closely at the recipes of foreigners, you can find many fashionable and fresh ideas in them. Australian Glen Ballis prepares beets with avocado and quinoa in the St. Petersburg restaurant "Kuznya". It's simple, striking, and very helpful. This stuffed beet can be a stand-alone snack or a side dish for a baked poultry or steak.
- 120 g of quinoa
- 40 g seedless raisins
- 240 g chicken broth
- 4 medium-sized, thin-skinned beets
- 200 g avocado puree
- 80 g extra virgin olive oil
- 4 g Italian herbs seasoning
- 2 cloves of garlic
- a pinch of hot paprika
- 1-2 tbsp lemon juice
- a few sprigs of cilantro
- 4 g of salt
STEP-BY-STEP COOKING RECIPE
Wrap the beets one at a time in foil, put in a baking dish, pour 1 cup of water into the bottom. Put in an oven preheated to 180C for 45 min-1 hour. Check the readiness with a toothpick - the beets should be very soft. Cool and peel the beets.
Soak the quinoa for 10-15 minutes. Then cook in chicken broth with raisins and Italian herbs until tender, following the instructions on the package.
Mix the puree with lemon juice, finely chopped garlic, chopped cilantro leaves and paprika.
To serve, place the quinoa on the bottom of a plate, then place the beets cut in half on top.
Place the avocado puree in the gap between the beetroot halves. Drizzle with olive oil.