I love big salad bowls with roasted vegetables and this is one of my favourites. It is so quick and simple to make and works perfectly with roasted salmon fillets, or mackerel. This salad is packed with plant-based protein from the quinoa, antioxidant rich from the beetroots and swiss chard. It is a great healthy, vegan option that can be enjoyed for lunch or dinner. It is the perfect sharing dish at a dinner party table and I am sure it will go down a treat! Enjoy!
Roasted Beetroot and Quinoa Salad
(GF) (V) (VE)
1 Cup of Cooked Quinoa
4 Whole Beetroots
3 Tbsp of Olive Oil
2 Tbsp of Balsamic Vinegar
2 Tbsp of Apple Cider Vinegar
Bunch of Swiss Chard
30g of Pistachio Nuts
Pinch of sea salt and Pepper
2 Tbsp of Olive oil
1 tsp of Dijon Mustard
1 Tbsp of Apple Cider Vinegar
1 tsp of Maple Syrup
Salt and Pepper
Place the quinoa into a non-stick pan with 2 cups of cold water. Bring the quinoa to a boil and then reduce to simmer. Once the water has absorbed and the quinoa is nice and fluffy, place to one side.
Peel the beetroots and place onto a roasting dish whole with a drizzle of olive oil, salt and pepper. Cook the beetroots for 40 minutes at 180 degrees.
Once the beetroots have cooked remove from the roasting tin, slice the beetroots into matchstick size pieces and place into a bowl. Add the olive oil, balsamic vinegar, apple cider vinegar, salt and pepper and stir through.
Heat a non-stick pan with a little olive oil, sautee the swiss chard until it is soft and cooked just for a couple of minutes. Season with salt and pepper.
Start to build your salad by placing the quinoa into the bottom of a dish, add the marinated beetroots, swiss chard and then the dressing. Sprinkle with a handful of chopped pistachios and serve with a scoop of oatly crème fraiche. Delicious!