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Spiced roasted beet salad

with quinoa, feta cheese, green leaves and walnuts
A salad full of intense flavours that combines various spices with the sun-dried tomato based Italian dressing.
  • Nice and quick!

    Nice and quick!

Preparation time:

35 min.

Difficulty level:

Easy

Allergens:

milk, tree nut, wheat, soya, gluten, mustard

Utensils:

Ingredients

Beetroot

Vegetable seasoning

Quinoa

Mix of green leaves

Feta cheese

Walnuts

Italian dressing

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2640
631
36
10
59
14
9
21
45
640

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions
1.
Preheat the oven to 200 degrees.
2.
Wash the vegetables. Peel the beetroot and cut it into wedges of 1cm thick. Mix them in a bowl with 1 tablespoon of olive oil, the vegetable seasoning and season to taste. Mix it well. Place them in a baking dish and bake in the oven for approx. 12 minutes until tender. Set aside.
3.
Rinse the quinoa in a bowl with water. Drain the water and place the quinoa in a pot with 450ml of water. Bring the water to a boil and let it simmer for 12 minutes. Drain the water and set aside.
4.
For the salad: chop the green leaves and mix them in a bowl with chopped walnuts and crumbled feta cheese. Dress it with the Italian vinaigrette to taste.
5.
Serve a base of quinoa on a plate. Place the salad on top and finish with the roasted beet.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2640
631
36
10
59
14
9
21
45
640
kJ
kcal
g
g
g
g
g
g
mg
mg