Recipe from Charlotte at The Needy Greedy.
Serves 4 as a generous side
200g Quinoa
1 bunch beetroot topped and tailed, and cut into wedges. I don’t bother peeling.
Chili flakes, sea salt, olive oil
Juice of a lemon
1/2 – 1 pack of @arlaapetina feta cubes- drained
Peashoots, or rocket,
1 tbsp Fresh chopped parsley
Handful of nuts/ seeds to sprinkle in for texture and taste – I used shelled pistachios and some pumpkin seeds
Pre heat the oven to 200C. Put the quartered beetroot in a roasting tin with some olive oil, chili flakes and seasoning. Roast for 40 mins, they are cooked when tender as a knife inserted.
Meanwhile, cook the quinoa per packet instructions, but add some a tbsp olive oil and tsp sea salt. Also cook slightly less time than on packet (15 mins normally does me, tender but not mushy). Drain if excess water.
Allow both of these to cool. Chop the beetroot into smaller pieces, and stir in the beetroot, and lemon juice. You can now refrigerate overnight if you wish.
Before serving, bring salad to room temp. Add the fresh herbs, most of the leaves, feta. and stir. Add some more leaves over the top to decorate.
Pray for leftovers – I didn’t get any. I often serve with chicken and or halloumi
