Your regular take-to-work lunch just got a vibrant makeover with this roasted beetroot, carrot, feta and quinoa salad recipe. It’s bright, summery and healthy to boot! Serves 4.
Ingredients
4 raw beetroot, peeled and cut into large chunks
150g baby carrots, tops washed
4tbsp olive oil
1tsp cumin seeds
250g quinoa
200g feta cheese, cubed
1 bag of baby salad leaves
For the dressing:
200g Rachel’s Greek Style lemon yoghurt
1tbsp white wine vinegar
1tbsp wholegrain mustard
30g runny honey
1tsp cumin seeds
1tsp ground cumin
Salt & pepper
Preheat 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 well combined.
Mix the quinoa with the roasted beetroot, baby carrots and cooking juices, then add the feta cubes. Add the dressing and toss together well.
Serve immediately on a bed of baby salad leaves with a side of crusty bread.
