Beets and Seeds - Places & Spaces

Beets and Seeds

In my youthful years (good grace I sound old now), when I was still living at home, my mom never cooked or even looked at these colorful looking beets. Maybe it was that she didn’t know what to do with it or maybe the fact that we are Chinese and she didn’t know what to do with it. I’d just blame it on being Chinese.

One day I was strolling around the farmers market to buy some vegetables and fruits. Then I realized that I never really had eaten beets in my life. Well, first time for everything. I grabbed some fresh looking beets along with some green onions and ginger. I found some left over walnuts, hazelnuts, and red rice in my cabinet. Ow and some chia seeds!
With these things I created a healthy warm salad that will give your body a boost.


Photos by Ivar de Jong

Did you know that beets have a good source of numerous vitamins, fibers and minerals? They’re full of vitamins A, B1, B2, B6 and C, calcium, sodiumm, magnesium, phosphor, iron and folic acid. It helps to purify the blood and detoxify the liver. It is also high in anti-oxidants to help fight the free radicals (that the body releases) and repairs damaged cells. It also has a high level of glutathione to help our digestive system get rid of unwanted toxins. If you are on a detox or you are breaking out in zits, it helps to chew up some beets.



I like to add some quinoa not only for it’s fluffy, crunchy texture but it is also a superfood. It contains all nine essential amino acids and it is a grain that is rich in protein. Also it has twice as much fiber than other grains and that will make you feel fuller for longer. It’s packed with iron which keeps our red blood cells healthy and the magnesium helps to relax the blood vessel, regulate the body temperature, and energy production. Quinoa is high in vitamin B2 to improve energy production in cells and improves energy metabolism within the brain and muscle cells. Furthermore, it’s a good source of antioxidants, which help to prevent the damage caused by free radicals.

Wait, you can also use the juice of the beets as a lip stain or cheek stain whenever you run out of lipstick or blush.

Roasted beets with quinoa.

1 clove of garlic
2 medium beets (pre-cooked will do)
1/4 cup Quinoa
1 tspn pulbiber (if you can’t find it, regular chili flakes will do)
1/4 cup crumbled feta cheese or peynir (if you are vegan, leave this part out)

For dressing:

2 tbsn of fine chopped ginger
1 tbsn of fine chopped spring onions
pinch of salt
1/4 of extra virgin olive oil

For Nuts & seeds mixture:

1/4 cup of chopped nuts (walnut, hazel, pecans)
1 tbsp chia seeds
1 tbsp red rice or wild rice

Pre-heat the oven on 175c (350f) degrees. In the mean time chop up the beets in bite-size pieces and put them on a baking sheet with some squashed garlic. Sprinkle them with some sea salt and olive oil and put them in the oven for about 20 min.
In a small pan, cook 1 cup of quinoa with 2 cup of water. Let it come to a boil and turn the heat down. Put the lid on it an let it sit until the quinoa soaked up all the water. Turn the heat off and let it cool down for 15 min.

Check the beets if they are warm. Then add the chili-flakes and turn off the oven. If they’re not heat thoroughly they will because of the residual heat in the oven.

In the meantime, while the quinoa is cooking, put a frying pan on high heat and put the cup of red rice in. Keep the pan moving preventing the rice from burning. After 10 min the rice will pop like popcorn! When that happens, just throw in the nuts for about 5 min and then turn off the heat. Mix the chia seeds in and put it aside.

For the dressing: Chop up the spring onions in little rings and mince the ginger, put it aside in a small heat-proof bowl along with some salt. In a small frying pan heat up the oil. You can check, whether the oil is hot by putting a little piece of onion in it. If it sizzles, turn off the heat and pour the hot oil over the onion and ginger (keep kids and pets away!). The hot oil will fry the ginger and onions and release their flavors. Let it cool down a bit.

So now the fun part. Grab a plate. Put the roasted beets on it, with the quinoa. Pour the dressing over it and top it off with the lovely nut-seed-mix. And if you are feeling adventurous. Crumble some feta or peynir cheese over it.


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