Quinoa and Roasted Beet Parfait

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This appetizer is a savory version of the classic layered dessert. Make the beets and vinaigrette ahead of time. The goat cheese and whipping cream layer can also be blended and chilled ahead of time. Bring to room temperature before layering.

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  • 8

Ingredients

  • ROASTED BEETS
  • 12 to 14 ounces beets and/or golden beets
  • 2 tablespoons olive oil
  • Salt and ground black pepper
  • WALNUTT VINAIGRETTE
  • 1/2 cup chopped walnuts, toasted
  • 1/4 cup champagne vinegar
  • 1/4 cup walnut oil
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh chives
  • 1 small shallot, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon-style mustard
  • QUINOA
  • 1/2 cup red quinoa
  • 1/2 cup white quinoa
  • 8 ounces goat cheese (chevre)
  • 2/3 cup whipping cream

Preparation

Step 1

ROASTED BEETS:
Preheat oven to 350°F. Cut tops off beets; trim root ends. Place on sheet of foil. Drizzle with 1 tablespoon olive oil; sprinkle with salt and pepper. Bring up sides of foil; seal with double fold. Fold in ends, leaving room for steam to build. (If using both regular and golden beets, wrap separately.) Place foil packet(s) on baking sheet; roast 1 to 1-1/2 hours or until tender.

When cool enough to handle, rub skin off beets using a paper towel. Dice beets. (Beets may be reserved, covered, up to one day.) Drizzle beets with remaining 1 tablespoon olive oil; season to taste with salt and pepper.

WALNUT VINAIGRETTE:
In screw-top jar combine walnuts, vinegar, walnut oil, olive oil, chives, shallot, honey, and mustard. Cover; shake well to combine. Set aside. (Vinaigrette may be made one day ahead and refrigerated. Bring to room temperature before using. Shake well.)

QUINOA:
In fine mesh sieve separately rinse and drain red and white quinoa. In each of two small saucepans combine one type of quinoa and one cup of lightly salted water. Bring to boil; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. While the quinoa is still hot, stir 1/4 cup Walnut Vinaigrette into each type of quinoa.

TO ASSEMBLE:
In medium bowl beat goat cheese and whipping cream with electric mixer on medium speed until smooth. In 8 small goblets, assemble parfait in layers. Start with red quinoa, roasted beets, white quinoa, and goat cheese. Repeat layers. Drizzle with remaining vinaigrette. Garnish with roasted beets. Makes 8 servings.

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