Love beets
Do you like beetroot? I used to hate it as a child but really enjoy it now. For this recipe, I used the Love Beets pre-cooked beetroot. If you’ve ever wrestled with vacuum packs leaking purple juice all over your fridge, chopping board, worktop etc… you’ll understand why the Love Beets resealable pouches are such a great idea. No mess, no fuss, and no permanently stained Tupperware. Just ready-to-eat beetroot that makes life easier. The only downside is it won’t stop those purple stained fingers!
The salad
This salad is really great because you can either eat it on its own or as a side to something like salmon or roast chicken. We went rogue and had it with jacket potatoes and sausages – a random combo, but honestly, it worked! I also had it cold the next day for lunch and it was equally good!
Ingredients (serves 2–3)
- 1 pouch Love Beets, halved or quartered
- 150g quinoa
- 1 tbsp olive oil
- 1 small red onion, thinly sliced
- 1 apple, thinly sliced
- 80g soft goat’s cheese, crumbled
For the dressing:
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tbsp honey
- Salt & pepper
To finish:
- Pumpkin seeds and fresh parsley
Method
- Cook the quinoa according to packet instructions. Drain and let it cool slightly.
- Make the dressing: whisk together vinegar, mustard, honey, olive oil, salt, and pepper.
- In a large bowl, toss quinoa, apple, and red onion with half the dressing.
- Add the beetroot and gently mix.
- Fold in the goat’s cheese, sprinkle with pumpkin seeds and parsley, and drizzle with the remaining dressing.
- Serve warm or at room temperature.
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