Name: Roast beetroot and quinoa salad
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 350 gram small fresh beetroot, trimmed, scrubbed; 3/4 cup quinoa, rinsed; 400 gram can cannellini beans, rinsed; 4 green onions, thinly sliced; 1/4 cup finely chopped flat-leaf parsley; 2 tablespoon chopped chives, plus extra for garnish; 1 lemon, zest, finely grated and juice; 2 tablespoon extra virgin olive oil; 4 eggs

Roast beetroot and quinoa salad

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Serves 4

Prep

15M

Cook

Total

1H 15M

Ingredients

350 gram small fresh beetroot, trimmed, scrubbed

3/4 cup quinoa, rinsed

400 gram can cannellini beans, rinsed

4 green onions, thinly sliced

1/4 cup finely chopped flat-leaf parsley

2 tablespoon chopped chives, plus extra for garnish

1 lemon, zest, finely grated and juice

2 tablespoon extra virgin olive oil

4 eggs

Method

1.Preheat oven to 180°C/160°C fan forced. Wrap beetroot in foil. Place directly on oven shelf; bake for 55 minutes or until tender. Cool in foil for 15 minutes. Peel, then discard skin. Cut beetroot into wedges. Cover to keep warm.

2.Meanwhile, cook quinoa in a saucepan of salted, boiling water for 12 minutes or until tender. Drain, transfer to a heatproof bowl and cover to keep warm.

3.Add warm beetroot, beans, onion, parsley and chives to quinoa in bowl; stir to combine. Whisk zest, juice and 1 1/2 tablespoons of the oil in a jug. Season. Pour lemon mixture over quinoa mixture. Toss gently to combine. Cover to keep warm.

4.Heat remaining oil in a large frying pan over moderate heat. Crack eggs into pan; cook for 2 minutes or until white has set and yolk is cooked to your liking. Divide salad among serving bowls. Top each with a fried egg. Serve sprinkled with extra chives.

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