Healthy lunch recipe for Red Quinoa and Beetroot Salad, topped with a horseradish and dill dressing

500g fresh whole beetroot
1–2 Tbsp olive oil
1 Tbsp balsamic vinegar
1 cup red quinoa
1 cup frozen peas
1 Tbsp each roughly chopped fresh mint and basil
100 g feta or goat’s cheese
1 ripe avocado, roughly chopped
2 Tbsp sunflower seeds, roasted
salt and freshly ground black pepper

Horseradish and Dill Dressing:
1/4 cup olive oil
2 Tbsp lemon juice
1-2 tsp creamed horseradish
1 tsp chopped fresh dill
Pinch salt
A little natural sweetener

How to
Cook the beetroot in a large pot of salted boiling water until soft and then drain, peel and quarter (if you like, use kitchen gloves for the peeling part to avoid staining your hands pink).

Pre-heat your oven to 200C. Using a large baking tray, toss the beetroot with the olive oil and spices until coated, and then roast on the middle shelf for 15 minutes.

Meanwhile, cook your quinoa in 2 cups of lightly salted boiling water with the lid off. Once the grains are cooked through and the water has been absorbed, fluff it gently with a fork and add a drizzle of olive oil and season with salt and pepper. Stir through the peas, they will warm through from the residual heat. Set aside.

Mix together the dressing ingredients, layer the salad in a pretty bowl or serving platter and serve immediately with an extra drizzle of olive oil and the dressing on the side.

Horseradish and Dill Dressing:
Mix together and adjust to taste


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Recipe provided by Sarah Graham, author of three cookbooks and A Foodie Lives Here food blog.