Baked Beetroot Salad

Baked Beetroot Salad

Ingredients:

• Fresh beetroots (or precooked, packed), 2

• (Red) quinoa, uncooked, 120 g

• Onion, red, 1 small

• Coriander, 1 handful

• Pumpkin seeds, 2 tbsp.

• Garlic, 1-2 cloves

• Honey, 1 tbsp

• Balsamic vinegar, 4 tbsp.

• Olive oil, 2 tbsp. 

• Salt and pepper

• Caraway, 1/2 tsp.

Instructions:

Bake beetroots at 175°C (350°F) for 1-1.5 hours. Let cool, peel, and cube.

Cook quinoa according to package instructions.

Mix cooled beetroots, cooked quinoa, chopped red onion, coriander, and pumpkin seeds.

Combine olive oil, honey, balsamic vinegar, minced garlic, salt, pepper, and caraway for dressing.

Toss salad with dressing.

Serve with:

• Steamed white fish, 200 g OR firm tofu, 150 g

• Wholegrain rice, 60 OR wholegrain / gluten-free bread, 2 slices

• Olive oil, 1 tbsp.