Superfood Salad with Baked Beetroot, Baby Carrots, Quinoa & Goats Cheese
Beetroot is loaded with nutrients yet low in calories and fat. They're also a good source of several key nutrients, including folate, manganese, and have been shown to lower high blood pressure. In this beautiful salad we combine some colourful, roasted beetroot and carrots with nutrient dense quinoa. The creamy, locally made goats cheese and dukkah bring it all together. Sometimes it's the simple things in life which bring the greatest joy. Enjoy!
Number of servings
Ingredients
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450 Gram Baby Red Beetroot
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1⁄2 Bunch Baby Carrots
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50 Gram Soft Goat Cheese
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3⁄4 Cup Tri Colour Quinoa
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1 Avocado (small)
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2 Tbsp Hazelnuts
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1 Tbsp Honey Balsamic Vinegar
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75 Gram Baby Spinach
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1 1⁄2 Tbsp Dukkah
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Oven
Baking Tray
Pot
Jar
1 Cook Quinoa
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.
2 Roast Veg
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.
3 Make Dressing
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!
4 Toss Salad
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.
5 You Plate It
Divide salad between bowls and top with dukkah and goats cheese. Enjoy!
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