Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
This vibrant dish is rich in antioxidants, thanks to the beetroot, and provides plant-based protein from quinoa. It's also a great source of fibre, folate, and magnesium. Approx. 300 calories per portion, 10g protein, 8g fat, 45g carbs.
Ingredients:
2 medium beetroots, peeled and diced
1 tbsp olive oil
100g quinoa
1 orange, segmented
50g rocket leaves
25g walnuts, roughly chopped
1 tbsp balsamic vinegar
Salt and pepper, to taste
Method:
Preheat the oven to 200°C (fan 180°C). Toss the beetroot with olive oil, salt, and pepper, and roast on a baking tray for 25-30 minutes until tender.
Cook the quinoa according to the packet instructions. Once cooked, fluff with a fork and let it cool slightly.
In a large bowl, combine the roasted beetroot, quinoa, orange segments, rocket, and walnuts.
Drizzle with balsamic vinegar, toss gently, and serve warm or at room temperature.
If you enjoyed making this recipe or added your own creative twist, I’d love to hear about it! Leave a comment or share your creation on Instagram and tag me, so I can share it with everyone. Bon appétit! Rosy x
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