I love this versatile, colourful winter salad – healthy, hearty and packed full of beautiful earthy sweet flavor.

Quinoa is easy to cook with and provides a nutritious, textural gluten free option for your simple winter salads.

 

Serves 4 as a entrée

 

For the roasted vegetables

2 bunches baby red beetroot (approx. 12 pieces)

2 bunches baby yellow beetroot (approx. 12 pieces)

4 sprigs thyme

4 cloves garlic

2 tablespoons olive oil

Salt flakes – a good pinch

For the quinoa

½ cup Quinoa

2 cups water

2 tablespoons olive oil

pinch of salt flakes

¼ bunch flat leaf parsley – chopped

To serve

160g Goats’ curd

2 blood orange – peel & segment

1 punnet Petit Bouche red & green cos

 

For the roasted beetroots

Pre heat your oven to 190c.

Place the beetroots on a roasting tray with the remaining ingredients and roast for 30 minutes until tender. Leave to cool to room temperature, peel off the skins & keep the roasting juices.

Cut the beets into small pieces and toss in the juices.

For the quinoa

Place the quinoa & water in a saucepan and poach for 15 minutes until soft and juicy, finish with the olive oil, salt and chopped parsley.

To serve

Spoon a generous smudge of goats’ curd onto your serving plates, arrange the beetroots, quinoa, orange and decorate with the leaves. Spoon around the roasting juices & serve.

 

GUEST BLOGGER:  Justin North