Name: Roast beetroot, carrot and quinoa salad
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 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

Roast beetroot, carrot and quinoa salad

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Serves 4

Prep

20M

Cook

Total

1H 20M

Ingredients

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

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.

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

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