Beetroot, feta, quinoa and toasted seed salad
If you have ever attended a talk of ours or been a client of Kat’s you know one of her favourite vegetables for just about all areas of health is beetroot. It’s great for heart, liver and hormone health. We grate a large batch of beetroot to keep in fridge and add to salads through the week. With the quinoa, feta and seeds you are looking at around 25g of protein for this salad.
ingredients
serves 1
2 heaped tbsp of grated beetroot
2 heaped tbsp of cooked quinoa
Large handful of rocket
100 feta cheese
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
method
prep time: 30 mins
To prepare the beetroot, top and tail, peel and then either hand grate or it’s much easier to add the grating attachment to your food processor and do a large batch at a time.
Cook the quinoa according to the packet instructions. Again this is good to do in a batch. It will keep 3-4 days in the fridge, or you can freeze in portions.
Add the rocket to a bowl.
Top with the grated beetroot and cooked quinoa.
Crumble the feta over the top.
Toast the pumpkin and sunflower seeds in a dry frying pan for a few minutes, until they start to colour and smell lovely.
Add the seeds to the bowl and just pour over the olive oil and balsamic vinegar.
It’s best to pour over the dressing just before eating so if taking to work, add the dressing to a small jar and take with you separately.
the health boost tip
Beetroot is packed with nitrates and antioxidants that support heart health by improving blood flow and reducing blood pressure, while also aiding liver detoxification and function through its high betaine content.
