Recipe

Roast beetroot, carrot and quinoa salad

Aug 31, 2011 2:00pm
  • 20 mins preparation
  • 1 hr cooking
  • Serves 4
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Ingredients

Roast beetroot, carrot and quinoa salad
  • 500 gram baby beetroot, trimmed
  • 12 baby carrots, roots removed, stems trimmed
  • 2 teaspoon vegetable or olive oil
  • 1 1/2 cup quinoa, rinsed
  • 2/3 cup hazelnuts, toasted, coarsely chopped
  • 100 gram reduced-fat fetta, crumbled
  • 80 gram baby spinach leaves
  • 2 teaspoon finely grated lemon zest
  • 2 tablespoon lemon juice

Method

Roast beetroot, carrot and quinoa salad
  • 1
    Preheat oven to 200°C/180°C fan forced. Wrap beetroot separately in foil. Place on a baking tray. Bake for 30 minutes. Add carrots to tray; drizzle with oil. Bake for 25-30 minutes more or until vegetables are tender. Cool for 5 minutes. Carefully peel beetroot and cut into quarters.
  • 2
    Meanwhile, cook quinoa in a saucepan of boiling water for 12 minutes or until tender. Drain well. Transfer to a large heatproof bowl.
  • 3
    Add beetroot, carrot, hazelnuts, fetta, spinach, zest and juice to quinoa; toss to combine. Season. Serve.

Notes

To avoid staining your hands when handling beetroot, wear disposable gloves.

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