Beetroot and Quinoa Salad

Crumbled feta adds a creamy texture to this salad that's hearty enough to be a vegetarian meal on its own but also pairs perfectly with any main dish.

Difficulty Easy
Time 40 minutes
Serves 4
Diet Vegan
  • 1 jar Baxters Baby Beetroot

  • 200g quinoa

  • 100g feta cheese

  • 2 blood oranges

  • 200g baby spinach

  • 50g chopped parsley

  • 150ml rapeseed oil

  • 1 tsp dijon mustard

  • Salt and pepper

Baby Beetroot
Baby Beetroot
View product

Drain Beetroot in a sieve over a bowl retaining the vinegar.

Cut beetroot into bite sized wedges.

First zest then segment the oranges. Squeeze the left-over core and retain the juice.

Cook the quinoa according to packet instructions, usually 10-12 minutes in salted water. Allow to cool.

Tip the Quinoa into a large bowl and fluff with a fork to break up the grains.

Add orange segments, parsley, spinach and zest of the orange. Season with salt and pepper and Mix well.

In a separate bowl mix the Rapeseed oil, mustard, juice of the orange and 50ml of retained vinegar. Season and whisk till emulsified.

Add beet wedges and crumbled feta to the quinoa, add dressing and mix. Serve immediately.


To save time you can use pre cooked pouches of quinoa available.

Related recipes

Baxtersbeetroot 14 Edit
Beetroot, Mackerel and Apple Salad

This recipe is packed with flavour, the perfect combination of sweet and savory. Perfect for light l...