Beetroot is a very rich source of potassium which is essential for maintaining fluid balance in the body and is associated with healthy blood pressure.
Ingredients
- 3 medium beetroot topped and tailed, peeled and cut into bite-size chunks
- 25g walnuts
- 100g quinoa
- ½ small red onion
- 1 medium apple peeled, cored and finely sliced
- 60g vegetarian feta cheese
- 50g spinach
For the dressing
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 10g fresh flat leaf parsley finely chopped
- Pinch of ground black pepper
- Pinch of salt
Method
- Preheat the oven to 180°C/gas mark 4.
- Wrap the beetroot chunks loosely in tin foil and place in the oven on a baking sheet for about 20-25 minutes until they are tender but still have a crunch. Whilst the beetroot is cooking, scatter the walnuts over the baking sheet and cook for 2 minutes then carefully remove from the baking sheet and set aside. Once the beetroot is cooked, remove from the oven, drain any excess liquid and leave to cool.
- Place the quinoa in a medium-sized saucepan of cold water and bring to the boil. Cook for a further 5 minutes or until the seeds start to sprout and are tender. Drain with a sieve and set aside to cool.
- Make the salad dressing by putting the lemon juice, olive oil, parsley and seasoning in a small bowl and whisking together.
- Construct the salad by dividing the quinoa between two salad bowls and placing the remaining ingredients on top. Finally, crumble over the cheese and then drizzle with dressing.
