Superfood day 3! Simple delicious Beets!

Being chef it’s a given that I love fancy food. By fancy I mean I love the delicacies such as caviar, sweetbreads and uni. I love to cook with them, I love to eat them and more importantly I love to have someone else cook them for me! All that said when I cook for myself I notice I eat waaaaaayyyyyy more simple than the food on my menus. Wierd? Well maybe not weird and kinda funny I think sometimes. So today I’m going to share one of my best selling appetizers which can prepared in a “fancy” way or you can simplify it and either way it’s going to rock your taste buds!

Roasted Yellow Beets with Crispy Quinoa, Argon Oil, Cilantro and a toasted Cumin Greek Yogurt.

4 each yellow beets – although they not not considered a superfood they are high in fiber, rich in B – xanthin, low in calories and packs a ton of potassium.
Baby cilantro – also not a superfood but it can help prevent cardiovascular damage, and coolest of all it has been said that it can help improve your sleep quality.
Argan oil – also not a superfood but this awesome tasting oil is full amazing benefits. It’s known to help with reducing dry and brittleness skin. And also is an anti-inflammatory that can alleviate the common muscle and joint pains. Rad!
1 cup Greek yogurt – superfood!!! See yesterday’s post for the awesome benefits of yogurt.
1 tbsp. Toasted cumin – known to reduce the risk of stomach and liver tumors in animals…crazy right? For humans it can help with flatulence, indigestion and diarrhea cha cha cha!
1 each Lemon juice – superfood! See yesterday’s post for the health benefits.
Salt to taste
1/2 cup red quinoa – superfood! Fiber, protein and phosphorus which helps promote tooth enamel strength! Also super cool it’s high in magnesium which helps fight headaches. Sweet!


Roast your beets in the oven, toss them in a little olive oil and salt. Roast at 350 until fork tender. Once cool peel them an cut into quarters.
Whisk together the yogurt an cumin and add salt to your taste.
Drizzle the argan oil over the beets, toss with salt and the lemon juice and roast again.
Toast the quinoa in a pan with a little olive oil until you see it start to pop or get crispy. Sprinkle over the beets. Add the cilantro and eat!

Thanks for superfooding with me and see you all tomorrow!

Chef D

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