Beetroot, Quinoa and Goat Cheese Salad
We love quinoa for its nutty texture and taste. Teamed up with beetroot and goat cheese, it becomes a magnificent salad for your next dinner party. What we love about this salad is it makes for a great side, but it's also a substantial meal on its own. You can stir through some warmed chickpeas, steamed fish or grilled chicken for added protein.
Recipe Tester Feedback: "I love beetroot, so the combination of flavours with the mint, fennel and goat cheese makes this a delicious salad. It's great to make ahead of time, and it's suitable as a side salad or delicious on its own. I will definitely be making this again." - Lesley
No: Gluten / Egg
Contains: Dairy / Nuts
Preparation Time 10 minutes
Cooking Time 1 hour
Serves 8 as a side
Cannot be frozen
Ingredients
- beetroot - 2, large , peeled and diced
- quinoa - 150g, tricoloured, rinsed very well
- water - 500g
- baby spinach - 60g, leaves
- fresh mint - 10, leaves
- goat's cheese - 50g, broken up into small clumps
- walnuts - 100g, roughly broken up
- Dressing:
- olive oil - 50g
- oranges - 2, juice only
- lemon juice - 1 Tbsp
- dried fennel - 1 tsp, seeds
- salt - 1/2 tsp
- pepper - 1/2 tsp
Method
- Preheat oven to 180C. Line a roasting pan with baking paper.
Dressing:
- Place the oil (50g), orange juice (from 2 oranges), lemon juice (1 Tbsp), fennel seeds (1 tsp), salt (1/2 tsp) and pepper (1/2 tsp) into the bowl. Mix Speed 6 / 5 seconds.
Preparation:
- Place beetroots (2) into the prepared pan and cover with 1/4 of the dressing. Mix to combine.
- Cook in the oven for 40 minutes or until soft. Stir every 10-15 minutes to keep from burning.
- Meanwhile, rinse quinoa (150g) really well. Place quinoa into internal steaming basket and add hot water (500g) to the bowl. Set the basket in place. Program 20 minutes / Steaming Temperature / Speed 2, measuring cap on.
- Transfer cooked quinoa into a large bowl and allow to cool slightly.
- Once beetroot is finished, allow to cool slightly.
Assembly:
- Add beetroot to the quinoa along with spinach leaves (60g), mint leaves (10) and the remaining dressing. Mix to combine well.
- Cover and allow salad to cool in the fridge for several hours to develop the flavours.
To serve:
- Just before serving, top with goat cheese (50g) and walnuts (100g).
