Roast Beetroot Salad

Method

• 1)

  Soak 150g of quinoa in filtered water for up to approximately 12 hours (optional).

• 2)

  Preheat oven to 200C

• 3)

  Wrap beetroot in 2 sheets of foil and place in baking tray. Put them in the oven for up to 2.5 hours or until can pass a knife through them smoothly.

• 4)

  Cook quinoa in pot of boiling water on stove. Note if presoaked it will cook faster. Generally, quinoa takes approximately 10 minutes to cook. Once cooked strain off water. Put in a mixing bowl and add goats cheese, oil, juice of the 2 lemons and chopped pecans.

• 5)

  Make sure quinoa is still fluffy by passing fork over it and pop into fridge.

• 6)

  Once beetroots are ready, take out of the oven. It is up to you if you want to serve it with cold or warm beetroots. The beetroots will need to cool a bit regardless to make up unwrapping them possible.

• 7)

  When cool, remove beetroots from foil and skin should peel away from beet easily. Chop up beetroots into large chunks.

• 8)

  Finely chop up beetroot leaves and add to quinoa (don’t do this too early or they will wilt in the salad)

• 9)

  Add beets to quinoa and mix all through well. Serve