Adapted from Vegetable Literacy, Deborah Madison
Makes approximately 12 fritters
Serves 3-4; Time: 45 minutes
- 1 lb beets
- 1 bunch winter greens, such as beet, spinach, kale, collard greens
- 1 lemon
- ½ cup olive oil
- Salt and pepper to taste
- 2 green onions, thinly sliced
- 3 Tbs finely diced onion
- 4 Tbs chopped cilantro
- 1 ½ cup cooked quinoa
- 4 oz crumbled feta cheese
- 1 egg, lightly beaten
- ½ cup Greek yogurt
1. Preheat oven to 400F.
2. Peel the beets, then quarter or halve into about 2-inch pieces. Place in the center of a large piece of foil, drizzle with olive oil and salt. Close the foil around the beets to create a packet, then set the packet on a baking sheet or dish. Roast for 30 minutes or until tender and easily pierced with a knife. Open foil to let off steam and cool at room temperature.
3. While the beets roast, chop the winter greens into small pieces, about ¼-inch. Wash and rinse well to thoroughly remove any sand and grit.
4. Heat a skillet over medium and add 1 tsp. olive oil. Sauté the greens with a generous pinch of salt. Place in a colander to drain and squeeze out as much moisture as possible. Add sautéed greens to a mixing bowl; set aside.
5. Use the same skillet to sauté the onion over medium heat until translucent. Add to the mixing bowl with sautéed greens and onions, add cooked quinoa, crumbled feta, chopped cilantro, beaten egg and a few grinds of pepper. Combine well.
6. Heat about ¼ cup of olive oil in the skillet over medium-high. When the oil begins to shimmer, scoop ¼ c mounds of fritter mixture. Use a spatula or bottom of measuring cup to press down on the mounds to make fritters, about 3-inches. When the bottoms are golden and crispy, carefully flip and cook the second side.
7. Dice the beets, then combine in a bowl with chopped green onions, 1-2 Tbs. olive oil. Season with fresh squeezed lemon juice, salt and pepper to taste.
8. Place quinoa fritters on a large platter, top with beet salad and serve with a dollop of yogurt.