My mom is visiting and I was so worried she'd feel like something was missing when I cooked for her. She's a freegan (though she didn't know that word until I said it) for the most part, and lately the dumpster she frequents has had prime rib. Hence, she has been eating prime rib quite often. I certainly wouldn't try to make a fake meat prime rib, but I did want to mirror some of the flavor, so I made this recipe using beets and horseradish for that great savory rich flavor, and quinoa to make sure she got all the protein she needed.
1 cup quinoa
3 cloves garlic
4 small beets (or 2 large beets) with greens
2 Tbsp olive oil
5-6 cups veg broth
1 Tbsp balsamic vinegar
1-2 Tbsp horseradish to taste
2 Tbsp- 1/4 cup nutritional yeast
Preheat oven to 350 degrees. Wash the beets and beet greens thoroughly. Cut the tops off and half or quarter the beets and wrap them in aluminum foil with one of the garlic cloves, 1 Tbsp of oil, and salt and pepper. Place package on middle rack and roast for about an hour. Use the back of your knife to peel the beets and chop them into small cubes. Turn the oven up to 400. Chop the greens into small strips and toss with a bit of oil, salt, and pepper. Spread them out on a cookie sheet and bake for about 10-15 minutes, until crispy (thanks for the idea Christina).
Once beets are cooked, begin the risotto. Heat the veg broth to a simmer first and have a ladle ready. In a large nonstick pan, heat the other Tbsp of oil. Rough chop the garlic and saute quickly and add quinoa and stir to coat with oil. Stir constantly and ladle enough broth to cover the quinoa. Add broth as needed and stir in the horseradish and balsamic vinegar. Continue stirring and adding broth until the quinoa is soft, about 30-40 minutes. Stir in the beets and nutritional yeast until quinoa is all pretty red. This will be very hot, so you might want to let it cool a little before serving. Top with crispy greens and enjoy!