Beetroot & Quinoa Salad

Gill Murray Photography

Serves 2
Total Time
20 Minutes
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
Step 1

Drain the beetroot in a sieve over a bowl retaining the vinegar.

Step 2

Cut the beetroot into bite sized wedges.

Step 3

First zest then segment the oranges. Squeeze the left-over core and retain the juice.

Step 4

Cook the quinoa according to packet instructions, usually 10-12 minutes in salted water. Allow to cool.

Step 5

Tip the quinoa into a large bowl and fluff with a fork to break up the grains.

Step 6

Add orange segments, parsley, spinach and zest of the orange. Season with salt and pepper and mix well.

Step 7

In a separate bowl mix the rapeseed oil, mustard, juice of the orange and 50ml of retained vinegar. Season and whisk till emulsified.

Step 8

Add beet wedges and crumbled feta to the quinoa, add dressing and mix.

Step 9

Serve immediately.

Recip courtesy of Baxters' Chief Innovation Chef, Darren Sivewright

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