Quinoa and beetroot ‘risotto’, beetroot tzatziki and goat’s cheese

Quinoa and beetroot ‘risotto’, beetroot tzatziki and goat’s cheese

By
From
Taste of Australia
Serves
4
Prep
20 mins
Cooking time
60 mins
Photographer
Stuart Scott

When we stayed at beautiful Mt Lofty House in the Adelaide Hills, Girard Ramsay, the executive chef was wonderfully helpful and fed us each night. While not strictly speaking a risotto, this recipe is typical of the innovative food he serves.

Ingredients

Quantity Ingredient
500g red beetroots, washed
1 bunch baby golden beetroots, washed
salt
250g red quinoa
2 tablespoons extra-virgin olive oil, plus extra to serve
4 eschalots, finely chopped
2 garlic cloves, finely chopped
freshly ground black pepper
60g creme fraiche or light sour cream
90g baby english spinach leaves
150g garden peas or broad beans in season
1 cup red sorrel leaves or use the beetroot leaves
50g soft goat’s cheese

Beetroot tzatziki

Quantity Ingredient
250g natural yoghurt
1 lebanese cucumber, peeled and coarsely grated
1 medium red beetroot, peeled and finely grated
1 garlic clove, finely chopped
2 teaspoons lemon juice
salt
freshly ground black pepper

Method

  1. For the beetroot tzatziki, place the yoghurt in a piece of muslin (cheesecloth) in a colander over a bowl and strain in the refrigerator for 3–4 hours, or preferably overnight, to get a thick consistency. Once the yoghurt is ready, place the cucumber into a colander to drain, gently pushing to remove any excess liquid. Combine the yoghurt with the cucumber, beetroot, garlic and lemon juice and season to taste with salt and pepper. Set aside to chill in the refrigerator.
  2. Bring water to the boil in two medium-sized saucepans. Place the red and golden beetroots in the separate saucepans and cook the golden beetroots for around 40 minutes and the red beetroots for 1 hour, or until you are able to pierce them gently with a paring knife. When cooked, drain and peel the skins off while still warm. Purée two of the red beetroots and cut one into 1 cm dice.
  3. Bring a large saucepan of salted water to the boil and cook the quinoa for 15–18 minutes or until soft. Drain and set aside.
  4. Heat 1 tablespoon of the oil over low heat, add the eschalots and garlic and cook, without colouring, until soft. Add the quinoa, and the diced and puréed beetroot and season to taste. Increase the heat to medium and add the crème fraîche, stir together and finally add the spinach and peas and adjust the seasoning.
  5. To serve, spoon the quinoa mixture into a large, deep circular mould or ring (if you have one), level the top, then unmould onto a serving plate. Repeat with the remaining quinoa mixture. Alternatively, use a large crouton cutter on plates, and fill with the quinoa mixture before removing.
  6. Gently reheat the golden beetroots in the remaining oil, spoon around the quinoa, place a spoonful of the tzatziki on top of the quinoa, then scatter with sorrel leaves and place a spoonful of goat’s cheese to the side. Drizzle with the extra oil.

Wine

  • This dish is all about beetroot, which matches well with pinot noir.

Girard’s note

  • This dish can be a nice vegan main course if you omit the tzatziki, crème fraîche and goat’s cheese. You could substitute some olive tapenade or wash the beetroot greens thoroughly and use them instead of the spinach leaves.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
tv
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again