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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