Roasted Beetroot, Carrot, Feta and Quinoa Salad

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Quinoa PostWhen the warmer months begin to kick in, there’s nothing more appetising then a light, healthy meal- so why not try this Roasted Beetroot, Carrot, Feta and Quinoa Salad recipe this Spring. 

Serves: 4

Cooking & Preparation time: 40 minutes

What you’ll need: 

  • 4 raw beetroot, peeled and cut into large chunks 150g baby carrots, with tops washed
  • 4 tbsp olive oil
  • 1 tsp cumin seeds
  • 250g quinoa
  • 200g feta cheese, cubed
  • 1 bag of baby salad leaves

Dressing:

  • 200g Rachel’s Greek Style lemon yogurt 1tbsp white wine vinegar
  • 1tbsp wholegrain mustard
  • 30g runny honey
  • 1tsp cumin seeds
  • 1tsp ground cumin
  • Salt & pepper

What to do:

  • Pre-heat the oven to 200°C/390°F/Gas Mark 6. Toss the beetroot and carrots in the olive oil and roast in baking tray with the cumin seeds for 30 minutes until soft
  • Cook the quinoa according to the packet instructions, drain and allow to cool
  • In a bowl mix together the dressing ingredients and whisk until all ingredients are incorporated
  • Mix the quinoa with the roasted beetroot, baby carrots and cooking juices and add the feta cubes.
  • Add the dressing and toss together well
  • Serve on a bed of baby salad leaves immediately, either on its own or with crusty bread

Recipe by Rachel’s 

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