Roast Beetroot And Quinoa Salad
I simply love roast beetroot when it is cooked with a little coconut oil, the flavours become super intense and the beetroot gets all caramelized! Then when you combine that with the peppery rocket and saltiness from some goats feta you have a great salad to fuel you through your day.
INGREDIENTS
Quinoa Beetroot Carrot Coconut oil Rocket Beetroot tops Micro greens Goats feta Avocado
Instructions
Peel and dice up beetroot and carrot, then toss through a little melted coconut oil. Pop into oven at 200 C for around 20 minutes or until cooked.
While the veges are cooking, cook quinoa. Follow instructions on packet. I generally do double the water for quinoa, so 1 cup quinoa, 2 cups water, then boil for 12-15 minutes.
Once the quinoa and beetroot are cooked, allow them to cool.
Then make up the rest of your salad, I used a combination of beetroot leaves, rocket and micro greens. Then toss through beetroot, carrot and sprinkle with feta and the avocado.
