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Beetroot and Quinoa salad

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  • Ready in: 50 mins
  • Serves: 6
  • Complexity: very easy
  • kcal: beets are carbohydrates and as such full of energy
  • Origin: Vegetarian
  • Recipe supplied by: Cheryl
Beetroot and Quinoa salad


  • 12 baby beetroots cleaned
  • 3 T avocado oil
  • sea salt and freshly ground black pepper
  • 2 sprigs of thyme leaves
  • juice of 1 lemon
  • 1/2 cup chopped parsley
  • 1 cup cooked quinoa
  • shredded mint leaves to garnish


  1. Preheat the oven to 180 and toss the beetroots in 1 T avocado oil, arrange on a baking tray, sprinkle with salt and top with the thyme leaves. Roast for 35-40 minutes.

  2. Remove the skins from beetroots and puree with 1 T avocado oil.

  3. Fold this puree with lemon juice, parsley and 1 T avocado oil into cooked quinoa. Season to taste.

  4. Serve with fresh garden salad !

Cheryl Lancellas / Fully-qualified Yoga Teacher
Contact: (+27)(0) 32 586 1219   ~   (+27)(0) 84 090 2083   ~   This email address is being protected from spambots. You need JavaScript enabled to view it.