Roast Turkey with Quinoa Pilaf, Citrus-Poached Beets, and Beet Greens | James Beard Foundation

Name: Roast Turkey with Quinoa Pilaf, Citrus-Poached Beets, and Beet Greens | James Beard Foundation
Total time: 90 min
Ingredients: 2 cups cold water; 1 tablespoon organic Vermont maple syrup; 4 1/2 teaspoons kosher salt; 3/4 teaspoon black peppercorns; 1 tablespoon lemon juice; 2 pounds Misty Knoll Farm turkey breasts; 4 red beets, greens removed, cleaned, and chopped (roughly chop the greens and reserve for sautéing); 2 cups orange juice; 2 tablespoons white vinegar; 1 cup cold water; 1/4 teaspoon kosher salt; 1 1/2 teaspoon kosher salt; 3/4 teaspoon black pepper; 1 cup water; 3/4 cup dried cranberries; 1/4 cup olive oil, plus more for sautéing the beet greens; 1 1/2 leeks, trimmed, split in half lengthwise, rinsed, and sliced into 1/4-inch slices; 5 1/2 cups organic quinoa; 7 cups chicken stock, plus extra for deglazing; Peel from half of 1 lemon, cut into 2-inch strips; 1 1/2 teaspoons kosher salt; 3/4 teaspoon ground black pepper; 1/4 cup chopped parsley leaves; 1 cup chicken stock; 1 1/2 teaspoons cornstarch

www.jamesbeard.org

This dish was a finalist in the Sodexo Recipes for a Better Tomorrow contest, held at the James Beard House in May 2011.

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Ingredients

2 cups cold water
1 tablespoon organic Vermont maple syrup
4 1/2 teaspoons kosher salt
3/4 teaspoon black peppercorns
1 tablespoon lemon juice
2 pounds Misty Knoll Farm turkey breasts
4 red beets, greens removed, cleaned, and chopped (roughly chop the greens and reserve for sautéing)
2 cups orange juice
2 tablespoons white vinegar
1 cup cold water
1/4 teaspoon kosher salt
1 1/2 teaspoon kosher salt
3/4 teaspoon black pepper
1 cup water
3/4 cup dried cranberries
1/4 cup olive oil, plus more for sautéing the beet greens
1 1/2 leeks, trimmed, split in half lengthwise, rinsed, and sliced into 1/4-inch slices
5 1/2 cups organic quinoa
7 cups chicken stock, plus extra for deglazing
Peel from half of 1 lemon, cut into 2-inch strips
1 1/2 teaspoons kosher salt
3/4 teaspoon ground black pepper
1/4 cup chopped parsley leaves
1 cup chicken stock
1 1/2 teaspoons cornstarch