Mediterranean Beetroot Salad
Super fresh and easy, this salad features roasted beetroot, tomatoes, fresh basil, oregano and feta with a tangy red wine vinegar and olive oil dressing.
Substitutes?
- No basil? Try parsley or spinach instead.
- No red wine vinegar? Use lemon juice instead.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 2
Ingredients:
4 beetroot (peeled and cut into chunks)
1 tbsp olive oil
10 cherry tomatoes
150 g quinoa (cooked )
10 g basil leaves (roughly chopped)
75 g feta (crumbled )
For the dressing:
1 tsp oregano
1 tbsp red wine vinegar
3 tbsp extra virgin olive oil
salt & pepper
Recipe:
- Preheat the oven to 200C/180C fan/gas mark 6. Add the beetroot chunks into a baking dish. Drizzle with olive oil and season with a generous pinch of salt and pepper. Toss to coat and roast until tender and lightly caramelised (about 35 minutes).
- Add the quinoa, cherry tomatoes, basil and feta to a large mixing bowl. Set aside.
- In a small bowl, add all of the dressing ingredients and mix well. Set aside.
- Add the cooked beetroot to the bowl with the quinoa and pour over the dressing. Toss to coat and serve.
How to store
Store in an airtight container in the fridge for up to 3 days.
