6 Servings Dairy-Free

If you like fresh beets, this elegant summer salad is for you. The recipe makes plenty of marinade-any extra can be jazzed up with a little more fresh lemon juice and served as a dressing for green salads or cooked vegetables.

Preheat oven to 400F. Marinade: In small howl, whisk together all ingredients. Adjust seasoning to taste and set aside.

Wash beets and trim off greens, leaving about 1 inch attached. Reserve beet greens. Wrap each beet individually in foil and bake until tender when pierced with thin knife, 45 minutes to 1 hour. Set aside to cool. When beets are cool enough to handle, peel and thinly slice. Place beets in small bowl, add 2 to 3 tablespoons of marinade and toss gently.

Place quinoa in fine-meshed sieve and rinse under cold water until foam subsides. Transfer quinoa to small saucepan, add broth and saffron and bring to a boil. Reduce heat to low, cover and simmer until broth is absorbed, 13 to 15 minutes.

Meanwhile, in medium skillet, heat 3 teaspoons olive oil over medium-high heat. Add shallots and cook until crisp, stirring often, about 3 minutes. Drain on paper towels and set aside.

Transfer cooked quinoa mixture to medium bowl and toss with 3 to 4 more tablespoons of marinade. (Remaining marinade can be covered and refrigerated for up to 3 days.)

Remove and discard thick stems from beet greens; coarsely chop leaves. In large skillet, heat remaining 2 teaspoons oil over medium heat. Add garlic and cook, stirring often, 1 minute. Add beet greens and cook until wilted, 1 to 2 minutes. Stir in lemon juice and salt. Season with pepper.

To serve, divide sliced beets among serving plates and arrange them around rim. Mound 1/4 cup of quinoa mixture in center of beets. Top with beet greens, garnish with fried shallots and serve.

Per Serving: 137 Cal.; 12G Prot.; 9G Total Fat (1G Sat. Fat); 13G Carb.; 0 Chol.; 452MG Sod.; 1G Fiber