1 bunch of beets, roasted 1 bunch beet greens

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)

Scrub and roast the beets. Once they are cooled, remove the skins and cut into 1/4-inch dice. Set aside. 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.  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.

All of the major ingredients — the roasted beets, blanched greens and cooked quinoa — can be prepared ahead of time and will keep for four days in the refrigerator.

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.

recipe from www.nytimes.com