Quinoa and beet pilaf

Use regular pearl white quinoa for this beautiful pink pilaf, which uses both roasted beets and their greens. 1 bunch of beets (3 large, 4 medium or 5 small), roasted 3/4 to 1 pound beet greens (the greens from 1 generous bunch) Salt to taste 1 to 2 tablespoons extra virgin olive oil (to taste) 2 garlic cloves, minced 2 teaspoons caraway seeds, lightly crushed 3 cups cooked regular quinoa 2 ounces goat cheese, crumbled or diced (1/2 cup) 1. Scrub and roast the beets. Once they are cooled, remove the skins and cut into 1/4-inch dice. Set aside. 2. Blanch the greens in a large pot of generously salted water or steam them above an inch of boiling water until wilted, one to two minutes. Refresh with cold water, squeeze dry and chop. 3. Heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the caraway, beet greens, and salt and pepper to taste. Stir over medium heat for 30 seconds to a minute until the greens are nicely infused with the garlic and oil. Add the beets and quinoa. Toss together until the ingredients are well combined and the quinoa is heated through and colored with beet juice. Taste and adjust salt and pepper. Transfer to a wide serving bowl or platter, and sprinkle the goat cheese over the top. Serve hot. Yield: Serves four to six. Advance preparation: All of the major ingredients — the roasted beets, blanched greens and cooked quinoa — will keep for four days in the refrigerator. Nutritional information per serving (four servings): 310 calories; 4 grams saturated fat; 2 grams polyunsaturated fat; 4 grams monounsaturated fat; 15 milligrams cholesterol; 40 grams carbohydrates; 9 grams dietary fiber; 308 milligrams sodium (does not include salt to taste); 14 grams protein Nutritional information per serving (six servings): 207 calories; 3 grams saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 10 milligrams cholesterol; 27 grams carbohydrates; 6 grams dietary fiber; 205 milligrams sodium (does not include salt to taste); 9 grams protein Variation: Quinoa and Beet Loaf Reduce the amount of quinoa to 2 cups. Make the pilaf as directed, then fold in two beaten eggs along with the goat cheese. Place in an oiled 1 1/2-quart pâté tureen or small bread pan. Bake uncovered for 35 to 40 minutes at 375 degrees until set. Allow to cool before slicing and serving.