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Preheat oven to 180 degrees Celsius.
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Cut the root end off the beetroot.
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Take 5 pieces of foil and place each beetroot on a piece of foil.
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Add some garlic, herbs salt and pepper and a splash of oil, to the cup side of the beetroot.
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Wrap each beetroot up and place on a tray and into the oven.
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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.
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Once cooked remove from the oven and leave to cool enough to handle.
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Make dressing by combining ingredients together in a jar and shaking. Taste and adjust seasoning if needed.
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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.
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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.
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Take your serving plate/bowl and scatter over the rocket
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Add the beans
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¼ cup of the quinoa scattered over
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Then the beets, and the rest of the quinoa, and finish with the raspberries, the rest of the dressing, and mint.
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Serve.