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Warm Beetroot Quinoa and Rocket Salad
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5 from 1 vote

Warm Beetroot, Quinoa and Rocket Salads with Feta

The sweet and slightly tart combination of beetroot and feta is a classic in its own right but I find it especially wonderful against the peppery rocket and nutty quinoa. Beetroot is also a great liver and blood cleanser which is perfect for detoxing after a big night out.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2 people

Ingredients

  • 4 small beetroots about 300g, you can buy the cooked vacuum-sealed kind as a shortcut)
  • 1/4 cup quinoa
  • 2 cups rocket
  • 80 g marinated feta
  • 2 tablespoon macadamia or olive oil or the oil from the feta
  • 2 tablespoons lemon juice
  • 1 leaves small sprig fresh thyme leaves only
  • black pepper to taste

Instructions

  • If using raw beets, place unpeeled beetroots in a small saucepan and cover with water. Bring to a boil and cook for 15 minutes. Drain and allow to cool slightly before peeling. Cut into wedges.
  • In the meantime, place quinoa in a small saucepan and cover with ½ cup water. Bring to a boil, then reduce heat and cook covered for 10-12 minutes or until tender. Drain and allow to cool slightly.
  • Arrange rocket on a serving platter. Top with quinoa, beetroot wedges, crumbled feta.
  • Drizzle the salad with oil, lemon juice and sprinkle with thyme leaves. Season well with freshly cracked black pepper.

Notes

This salad also goes amazingly well with leftover roast or barbecue lamb, or hot-smoked salmon or trout.
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