Beetroot and Quinoa Salad
Crumbled feta adds a creamy texture to this salad that's hearty enough to be a vegetarian meal on it...
Accompaniments
Beetroot & Seed Dressing
This vibrant, fresh dressing brightens up any simple Summer salad and the seeds add a lovely crunch.
Difficulty
Easy
Time
10 minutes
Diet
Vegetarian
Ingredients
1 jar Baxters Baby Beetroot
150ml rapeseed oil
1 tsp Dijon mustard
100g toasted mixed seeds
20g chopped chives
Salt and pepper
Preparation
Open and strain beetroot in a sieve over a bowl making sure to keep the pickle vinegar.
In a small bowl mix the mustard and 50ml of the retained beetroot vinegar.
Gradually whisk in the oil at a slow stream to emulsify.
Add the seeds and chives.
Season with salt and pepper.
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