Roasted Beetroot, Quinoa, Strawberry & Basil Salad

This gorgeous summer salad is full of foods to benefit your muscles and your skin. Beetroot/beets are well-known for improving complexion and dry skin, and even for helping keep hair thick and shiny. Using the beetroot/beet green tops ensures that nothing goes to waste, plus they are also packed with even more nutrition than the vegetable itself. Strawberries and basil complete this salad to give it a great, fresh summer vibe.

Beauty Foods Summer Salad

Recipe taken from Beauty Foods by Caroline Artiss

 

INGREDIENTS

3 medium raw mixed purple and golden beetroot/beets (including the tops)

2 tablespoons honey

2 tablespoons balsamic vinegar

2 tablespoons olive oil

3 sprigs of fresh thyme

170 g/1 cup red quinoa

150 g/1 ½ cups fresh

strawberries, trimmed and sliced

2 small handfuls of fresh basil leaves

100 g/ ½ cup goat’s cheese, crumbled

edible flowers, to garnish

DRESSING

3 tablespoons balsamic vinegar

3 tablespoons olive oil

1 garlic clove, finely chopped

1 tablespoon strawberry jam/jelly

1 tablespoon wholegrain mustard

a pinch each of sea salt and black pepper

a baking sheet lined with foil

SERVES 4-6

 

Preheat the oven to 190°C (375°F) Gas 5.

Start by roasting the beetroot/beets. Cut off the tops and bottoms, reserving the tops. Give the beetroot/beets a good scrub and then cut into quarters. Spread out on the prepared baking sheet, drizzle over 2 tablespoons of water, the honey, balsamic vinegar and olive oil, and scatter over the thyme. Fold up the sides of the foil so that the beetroot/beets are covered. Pop into the preheated oven and roast for 50 minutes. They should now be soft all the way through if you poke them with a knife. Remove from the oven and leave to cool. Once cooled slightly, peel off the outer skins.

Wash the beetroot/beet tops thoroughly to get rid of any grit and chop the leaves finely. You will need about 2 handfuls of chopped leaves.

To cook the quinoa, just put it in a saucepan with 500 ml/2 cups of water, bring to the boil, then turn the heat down to a gentle simmer. Put a lid on the pan and leave to cook for 10–12 minutes, or until the water has been absorbed. Leave to cool.

To make the dressing, simply add all the ingredients to a clean jar, screw on the lid and shake well to mix. Alternatively, whisk everything together in a small bowl until well combined.

Once everything has cooled down, you can assemble the salad. Put the quinoa, beetroot/beets, strawberries, beetroot/beet tops and dressing into a large mixing bowl and toss together. Sprinkle with basil and goat’s cheese. I love to serve this salad with some edible flowers sprinkled on top – it makes a really beautiful centrepiece for a summer party.

 

If you are looking for more recipes to designed nourish your body with all the nutrients it needs to thrive, check out Beauty Foods by Caroline Artiss.

 

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