Recipe - Quinoa, Beetroot, Goats' Cheese & Avocado Salad


As salads are now gracing are menu, we thought it time that we share some of the recipes with you. 

This one is delicious, filling and you can whip him out anytime of year. If you're not up for the quinoa just bulk up on leaves (or try pearl barley or wild rice, both work really well) and if you're not a big goat's cheese fan then feta makes an excellent substitute. 

Feeds 4 as a main, 8 as a side


2 red onions

3 beetroot (uncooked are preferable)

Mixed salad leaves - we used baby spinach, watercress and rocket here. 

1 cup quinoa

1 ripe avocado

Goats' cheese  

Balsamic Vinegar


Olive Oil

For the dressing

2 tbsp Dijon mustard

6 tbsp olive oil

2 tbsp red wine vinegar

Small squeeze of honey



Cook your quinoa/chosen grain according to packet instructions. Rinse and leave to steam dry. 

Peel and chop your onions into sixths (or eighths if they're big onions). Scrub your beetroot (if uncooked) and chop into about 12 pieces. Place in a baking tray. Drizzle (generously) with olive oil and balsamic vinegar. Sprinkle with salt and shove the tray in the oven. (180*C for half an hour should do the trick). 

Mix the ingredients for the dressing in small bowl/mug/cup. Give them them a really good whisk with a fork until fully combined. 

Place your leaves, diced avocado and grain in a large bowl and dress with half the dressing. Once cooked, add your onions and beetroot and stir through. Empty onto a nice serving platter and crumble over your cheese. Drizzle over the last of the dressing. Tada! Easssyyyyyypeasssssy. Minus the peas.