Wholefood Kitchen Quinoa Beetroot Salad With Feta, Chilli, Garlic and Sauteed Beetroot Greens | sheerluxe.com
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Serves 4-6

For the beetroot:

  • 2 medium-large red beetroot (450 g/1 lb), leaves reserved
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unpasteurized applecider vinegar
  • 1 tablespoon balsamic vinegar teaspoon sea salt

For the salad:

  • 740 g (1 lb 10 oz/4 cups) cooked quinoa, cooled
  • 2 tablespoons extra virgin olive oil
  • 4 shallots, sliced Sea salt
  • 2 fresh red long chillies, thinly sliced
  • 4 large garlic cloves, thinly sliced

For the garnish:

  • Beetroot greens from 2 bunches beetroot, large stems trimmed (240 g/8. oz/6 cups packed)
  • 175 g (6 oz) goat’s milk feta, drained and crumbled


For the betroot:

1. Place the beetroot in a medium pan and add enough water to cover. Bring to the boil over high heat, cover, reduce heat to low and simmer for about 40 to 45 minutes or until tender.
2. Test them by inserting a toothpick or tip of a sharp knife into beetroot; it should glide in easily.
3. Drain beetroot and slip off skins under cold, running water.
4. Cut beetroot in half, thinly slice and place in a medium bowl.
5. Add olive oil, apple cider vinegar, balsamic vinegar and salt. Toss gently to combine; set aside.

For the salad:

1. Transfer cooled quinoa to a large bowl and fluff with a fork. Add marinated beetroot, mixing until completely combined. Set aside.
2. Warm 1 tablespoon of the olive oil in a medium frying pan over medium heat. Add shallots and a pinch of salt; saut. for 6 to 8 minutes or until golden brown.
3. Remove from pan and toss with beetroot and quinoa. Season with salt to taste and set aside.
4. Wipe out frying pan and warm remaining 1 tablespoon olive oil over medium heat.
5. Add chillies, garlic and a pinch of salt. Saut. for 2 minutes or until garlic is golden.
6. Remove from heat, transfer to a small bowl and set aside.

For the beetroot greens garnish:

1. Place same frying pan, retaining any oil residue, over medium heat. Add beetroot greens and a splash of water; stir until greens begin to wilt. Cover pan and cook for 1 minute. Remove lid and continue cooking until tender. Remove from heat and set aside.

To serve:

1. Spoon quinoa-beetroot mixture into bowls. Crumble feta over each portion and top with garlic-chilli mixture. Garnish with beetroot greens.

For more recipes from At Home In The WholeFood Kitchen by Amy Chaplin, click here.


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