Go Back
Print

Beetroot & Raspberry Salad

Ingredients

  • 5 beetroot
  • 3 cloves Garlic minced
  • Olive oil
  • 50 grams Herbs – oregano or thyme
  • 100 grams Green beans
  • ½ cup Quinoa
  • 1 Lemon
  • 50 grams mint
  • 1 punnet Raspberries
  • 150 grams Rocket
  • Oil for frying

Dressing

  • 3 tablespoons Olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white sugar
  • Juice of 1 lemon
  • Salt and pepper

Instructions

  1. Preheat oven to 180 degrees Celsius.
  2. Cut the root end off the beetroot.
  3. Take 5 pieces of foil and place each beetroot on a piece of foil.
  4. Add some garlic, herbs salt and pepper and a splash of oil, to the cup side of the beetroot.
  5. Wrap each beetroot up and place on a tray and into the oven.
  6. Cook for 45 mins and then check. The cooking time will depend on the size of your beets. Mine took an hour. To test, stick the tip of a knife or skewer into the beetroot and see if it is tender.
  7. Once cooked remove from the oven and leave to cool enough to handle.
  8. Make dressing by combining ingredients together in a jar and shaking. Taste and adjust seasoning if needed.
  9. Top and tail beans. In a frypan heat some oil, add beans and season. Add the juice from the lemon while cooking. Take off the heat once cooked and set aside.
  10. Unwrap beets and peel either by hand or with a knife and slice into wedges. Place in a bowl and pour over most of the dressing.
  11. Take your serving plate/bowl and scatter over the rocket
  12. Add the beans
  13. ¼ cup of the quinoa scattered over
  14. Then the beets, and the rest of the quinoa, and finish with the raspberries, the rest of the dressing, and mint.
  15. Serve.