Beetroot, orange and quinoa salad
Serves: 4
Total time: 
Recipe photograph by Dan Jones
Beetroot, orange and quinoa salad
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
320Kcal
Fat
16gr
Saturates
5gr
Carbs
30gr
Sugars
12gr
Fibre
5gr
Protein
12gr
Salt
0.7gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 1 x 250g pouch Tilda microwave brown basmati and quinoa
- 1 x 250g pack cooked beetroot in natural juices
- 2 oranges
- 1½ tbsp red wine vinegar
- ½ tbsp extra-virgin olive oil
- 2 x 70g bags wild rocket
- 2 small handfuls of walnut pieces
- 75g vegetarian goats’ cheese or feta
Step by step
- Cook the basmati and quinoa for 2 minutes, or according to packet instructions, then set aside to cool slightly. Drain the beetroot and cut into wedges.
- Use a sharp knife to remove the zest and pith from the oranges, then cut between the membranes to extract the individual segments. This is best done over a large bowl to catch any juices. Squeeze the juice from the leftover membranes into the bowl and set the segments aside.
- Add the red wine vinegar and oil to the orange juice, season with salt and pepper and whisk to combine. Add the slightly cooled basmati and quinoa and the rocket to the bowl and toss to coat. Divide the salad between 4 plates and scatter over the beetroot, orange segments, walnut pieces and crumbled cheese.
