Warm beetroot salad with radish and fennel crunch
Here’s a quick and easy beetroot salad that’s packed with flavours and goodness! There’s the nuttiness of the quinoa, the aniseedy fennel, and the peppery radish and rocket. It’s a yummy way to get your daily beans and grains.
As is it’s a super tasty lunch or add a side of falafels and you’ve got a delicious dinner.
Serves 4 as a main
SALAD INGREDIENTS
250g cooked beetroot in natural juices, sliced into bitesize pieces
250g Merchants pre-cooked red and white quinoa
400g tin of cannellini beans, drained and rinsed
60g rocket leaves
6 large (12 small) radishes, thinly sliced
1 medium fennel bulb, thinly sliced
Handful of pumpkin seeds
Pinch of salt
2 tablespoons olive oil
2 medium garlic gloves, minced
FOR THE DRESSING
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup
Pinch of salt
First make your dressing
Add all the dressing ingredients to a cup and whisk together with a fork.
When you have a smooth dressing add a pinch of salt and give it a last stir.
Next warm your beetroot and quinoa
Add the olive oil to a medium sized pan and place on a medium-low heat.
Add the pre-cooked quinoa and minced garlic. Stir so they are well covered in the oil.
And the beetroot and a pinch of salt.
Give everything another stir to make sure it’s well mixed.
After 2 minutes, when everything is warmed through transfer to a large mixing bowl.
Now build your salad
Add the beans, rocket, sliced radish and fennel, pumpkin seeds and dressing to the bowl of beetroot.
Gently toss it all together. Sprinkle over some extra pumpkin seeds and serve immediately.
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