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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



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



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.

Warm beetroot and quinoa salad
As is it’s a super tasty lunch or add a side of falafels and you’ve got a delicious dinner


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