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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!
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
1 red onion
50g dried cranberries
50g pistachios (roughly chopped)
20g mint leaves
Baxters IngredientsBaby Beetroot
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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