Roasted Beetroot, Feta and Apple Salad

Beetroot is a very rich source of potassium which is essential for maintaining fluid balance in the body and is associated with healthy blood pressure.


Serves 2
adults
452
Kcals
per serving

20 Mins
prep

30 Mins
cooking

Recipe
feedback

Your Name (required)

Your Email (required)

Your Feedback (required)

Any feedback we receive may be used on our social media or other channels but we won’t publish your name.

Ingredients

3 medium beetroot, topped and tailed, peeled and cut into bite-size chunks   (200g)
Walnuts  (25g)
Quinoa  (100g)
1/2 small red onion  (40g)
1 medium apple, peeled, cored and finely sliced  (120g)
Vegetarian feta cheese  (60g)
Spinach  (50g)

For the dressing

1 tbsp olive oil (15ml)
2 tbsp lemon juice (30ml)
Fresh flat leaf parsley, finely chopped (10g)
Pinch of ground black pepper
Pinch of salt

Method

  1. Preheat the oven to 180°C.
  2. Wrap the beetroot chunks loosely in tin foil and place in the oven on a baking sheet for about 20-25 minutes until they are tender but still have a crunch. Whilst the beetroot is cooking, scatter the walnuts over the baking sheet and cook for 2 minutes then carefully remove from the baking sheet and set aside. Once the beetroot is cooked, remove from the oven, drain any excess liquid and leave to cool.
  3. Place the quinoa in a medium-sized saucepan of cold water and bring to the boil. Cook for a further 5 minutes or until the seeds start to sprout and are tender. Drain with a sieve and set aside to cool.
  4. Make the salad dressing by putting the lemon juice, olive oil, parsley and seasoning in a small bowl and whisking together.
  5. Construct the salad by dividing the quinoa between two salad bowls and placing the remaining ingredients on top. Finally, crumble over the cheese and then drizzle with dressing.
Back

Nutritional information per serving

452kCal, 1893kJ
16.9g
23.2g
6.2g
46.8g
20.8g
4.5g
610mg

© The Vegetarian Society