Beetroot & Quinoa Salad |
Favourites 25
Gill Murray Photography
Total Time: 20 Minutes
Serves 2


  • 1 jar of Baxters Baby Beets
  • 200g of quinoa
  • 100g of feta cheese
  • 2 blood oranges
  • 200g of baby spinach
  • 50g of chopped parsley
  • 150ml of rapeseed oil
  • 1 tsp of Dijon mustard
  • Salt and pepper


  1. Drain the beetroot in a sieve over a bowl retaining the vinegar.
  2. Cut the beetroot into bite sized wedges.
  3. First zest then segment the oranges. Squeeze the left-over core and retain the juice.
  4. Cook the quinoa according to packet instructions, usually 10-12 minutes in salted water. Allow to cool.
  5. Tip the quinoa into a large bowl and fluff with a fork to break up the grains.
  6. Add orange segments, parsley, spinach and zest of the orange. Season with salt and pepper and mix well.
  7. In a separate bowl mix the rapeseed oil, mustard, juice of the orange and 50ml of retained vinegar. Season and whisk till emulsified.
  8. Add beet wedges and crumbled feta to the quinoa, add dressing and mix.
  9. Serve immediately.

Recip courtesy of Baxters' Chief Innovation Chef, Darren Sivewright

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at

You are not seeing this website as it was intended. Please try loading it in an up to date web browser.