Name: Baby beets, quinoa and feta salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 2 x 450g cans whole baby beetroot; 1½ cups vegetable stock; 1 cup white quinoa; 1 Tbsp red wine vinegar; ¼ cup flat-leaf parsley leaves, finely chopped; Sea-salt flakes and freshly ground black pepper, to season; 3 Tbsp extra virgin olive oil; 50g baby beetroot leaves; 50g baby spinach leaves; Finely grated zest of ½ lemon; ¼ cup pistachios, roughly chopped; 100g Danish feta, finely diced; ½ small red onion, thinly sliced

Baby beets, quinoa and feta salad

A beet-iful tasty salad!

Serves 6

Prep

10M

Cook

20M

Total

30M

Skip to Recipe

The earthiness of beetroot combined with the salty creaminess of feta is perfect for an autumn salad. Add in some quinoa and you’ve got a well-rounded, wholesome dinner!

Note: in addition to the preparation time listed above, you will also need to set aside 30 minutes for cooling.

Ingredients

2 x 450g cans whole baby beetroot

1½ cups vegetable stock

1 cup white quinoa

1 Tbsp red wine vinegar

¼ cup flat-leaf parsley leaves, finely chopped

Sea-salt flakes and freshly ground black pepper, to season

3 Tbsp extra virgin olive oil

50g baby beetroot leaves

50g baby spinach leaves

Finely grated zest of ½ lemon

¼ cup pistachios, roughly chopped

100g Danish feta, finely diced

½ small red onion, thinly sliced

Method

Drain whole beetroot over a large jug, reserving liquid. Slice large beets into quarters and transfer to a large bowl. Add remaining small beets. Cover with plastic wrap and refrigerate.

Meanwhile, to cook quinoa, measure 1 cup reserved beetroot liquid and add to a medium saucepan. Discard remaining liquid. Add stock and quinoa to same pan. Bring to the boil over high heat.

Reduce heat to medium and cover with a lid. Simmer for 20 minutes, leaving lid in place. Remove pan from heat and set aside (with the lid on) for 10 minutes.

Remove lid and fluff quinoa with a fork. Stir in vinegar and parsley and season. Spread quinoa onto a large oven tray and set aside for 20 minutes to cool.

Remove beetroot from fridge and add oil, beetroot leaves, spinach, zest and half the pistachios. Toss well.

Arrange cooled quinoa on a serving platter. Top with beetroot mixture, feta, red onion and remaining pistachios.

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Grilled salmon and cos salad

Warm roast vegetable and chorizo salad

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Ellie Vernon Food editor

Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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