Baked Beetroot with Baby Carrots, Quinoa & Goats Cheese

Preheat oven to 220°C. Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1¹⁄₂ cups of water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Tip! Rinsing the quinoa first gets rid of any residual bitterness.

Trim carrots and cut baby beetroot into quarters. Toss on a lined oven tray with a drizzle of olive oil, salt and pepper. Roast in oven for 20-25 minutes until tender. Add the hazelnuts to the oven tray of vegetables with 5 minutes to go.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

In a small bowl (or jug) combine honey balsamic vinegar and 2-3 Tbsp olive oil. Mix well with a fork or whisk or shake it.

Tip! Use extra virgin olive oil if you have it. Salad dressing hack, put all the vinaigrette ingredients in a clean jar, lid on and give it a good shake. Done!

Halve the avocado and use a spoon to scoop out the flesh and then slice. In a large bowl combine cooked quinoa, beetroot, carrot, hazelnuts, baby spinach and avocado with dressing and toss well.

Divide salad between bowls and top with dukkah and goats cheese. Enjoy!

Preheat oven to 220°C. Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1¹⁄₂ cups of water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Tip! Rinsing the quinoa first gets rid of any residual bitterness.

Trim carrots and cut baby beetroot into quarters. Toss on a lined oven tray with a drizzle of olive oil, salt and pepper. Roast in oven for 20-25 minutes until tender. Add the hazelnuts to the oven tray of vegetables with 5 minutes to go.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

In a small bowl (or jug) combine honey balsamic vinegar and 2-3 Tbsp olive oil. Mix well with a fork or whisk or shake it.

Tip! Use extra virgin olive oil if you have it. Salad dressing hack, put all the vinaigrette ingredients in a clean jar, lid on and give it a good shake. Done!

Halve the avocado and use a spoon to scoop out the flesh and then slice. In a large bowl combine cooked quinoa, beetroot, carrot, hazelnuts, baby spinach and avocado with dressing and toss well.

Divide salad between bowls and top with dukkah and goats cheese. Enjoy!