First posted: Aug 11, 2016

Red Quinoa and Roasted Beetroot Salad


Hello friends!

It’s been a whirlwind few days for me as I spent most of the weekend at the Good Food & Wine Show (I’ll do a blog post on it soon, there are a couple of stories that you shouldn’t miss, including an epic video shout-out from George (!) about my TV show Sarah Graham’s Food Safari that is currently airing on Foxtel in Aussie).

Anyway, being around food all weekend (and not all of it healthy – I mean, who can resist a half loaf of bunny chow when it’s steaming and smelling amazing and right under your nose, right?) means that what I really feel like eating this week is beautiful, clean, simple food that leaves you smiling from the inside out. And this Roasted Beetroot and Red Quinoa Salad is exactly that. It’s full of colour and texture, and then it’s all dressed up with a creamy Horseradish sauce that makes the whole salad sing. I can’t wait for you to try it – it’s a huge favourite of ours. It’s a goodie to take to work too, and the sauce is really versatile – it works brilliantly with everything from steak to trout, just like in this Smoked Trout and Cauliflower Cous Cous Salad.

Also, the salad is seasoned with A.Vogel’s delicious, organic and good-for-you Herbamare seasoning. I couldn’t imagine my kitchen with out it and I am so enjoying the healthy food collaboration that I am doing with them at the moment. Here are a few of the other recipes that I have developed for them so far this year
Speedy Asian Beef & Noodle Bowls
Life-Changing Health Bread
Spicy Carrot, Cumin & Coconut Soup
Barley & Gem Squash Risotto



Cooks in:        Serves:2

  • 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
  • 100g feta or goat’s cheese
  • 1 ripe avocado, roughly chopped
  • 2 Tbsp sunflower seeds, roasted
  • salt and freshly ground black pepper
For the Horseradish 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, to taste
  • Mix together and adjust to taste

What to do

1. 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).

2. 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.

3. 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.

4. 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.


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