Beetroot and Quinoa Salad with Dukkah

After planting the seeds and waiting, what now seems like an age, my golden beetroot are large enough to pull up. So, along with some regular beetroots from the market, I opted for a roasted beetroot salad with quinoa – for some extra protein – and dukkah for the crunchy Middle Eastern notes.

You could use labnah or feta cheese in place of the queso fresco: any fresh salty cheese would work. The quinoa and beetroot wedges should be warm when added to the salad.

Serves 2+

Roasted beetroots
4/5 beetroots
2 sprigs thyme
Olive oil
Honey 
salt and freshly ground black pepper

The salad
1 cup quinoa ~100g
A handful of baby leaves
2 radishes
200g Queso fresco
4/5 tbsp dukkah
Extra Virgin Olive Oil
Lemon juice – plus some of the grated zest (if organic)
salt and freshly ground black pepper
a few mint leaves

1. Peel the beetroots and cut into 6 wedges.
2. Place onto a (40cm long) sheet of oven foil and sprinkle over the thyme leaves, olive oil and honey. Season.
3. Fold the sides of the foil in to form a sealed bag.
4. Bake for 30 minutes until the beetroot wedges are soft, glazed and sticky.

1. For the quinoa, add the quinoa along with double the quantity of water to a small saucepan. Bring to the boil and simmer for 15minutes.
2. Mix the beetroot wedges in with the quinoa, season.
3. Spoon the beetroot/ quinoa mix onto the salad leaves.
4. Add the cheese in bite-sized pieces along with finely sliced radish.
5. Dress the salad with the lemon juice and olive oil. Season well.
6. Finish with the sukkah and a grating of lemon zest.

JAM x