Lunch, Main, Accompaniments

Roast Squash, Beetroot & Quinoa Salad

This colourful salad has a super mix of colours, textures & flavours - with Baxters Beetroot the star of the show adding juiciness & sweetness!

Difficulty Easy
Time 40 minutes
Serves 4
Diet Gluten Free, Vegetarian
  • 1 small butternut squash (peeled, de-seeded and diced)

    30ml rapeseed oil

    1 jar of Baxters Baby Beetroot

    75ml olive oil

    1 tsp of Dijon mustard


    200g quinoa

    1 red onion

    50g dried cranberries

    50g pistachios (roughly chopped)

    20g mint leaves

    100g rocket

Baby Beetroot
Baby Beetroot
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Drizzle the diced squash with oil and season

Roast in a preheated oven at 180°C for 30 minutes or until soft and golden

In the meantime, cook the quinoa according to pack instructions and set aside to cool

Drain the beetroot, retaining the vinegar to use in the dressing, and pat it dry on kitchen paper, then cut into wedges

Slice the red onion as thinly as possible, and in a bowl add enough of the retained vinegar to cover and leave to soften

Whisk 40ml of the retained beetroot vinegar with the Dijon mustard and olive oil to make the dressing

Remove the red onions from the vinegar before preparing your salad

To make the salad add the cooled quinoa to a large bowl with the beetroot, roasted squash, pistachios, mint, cranberry, red onions, rocket and mix well

Add enough dressing to evenly coat the salad and grains, then mix again before serving

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