Roasted Beetroot & Goat Cheese Salad

• Beetroot(4)
• Quinoa(180 g)
• Arugula(120 g)
• Goat Cheese(120 g)
• Walnuts(60 g)
• Red Onion(1)
• Olive oil(4 tbsp)
• Balsamic Glaze(2 tbsp)
• Honey(1 tbsp)
• Dijon Mustard(1 tsp)
• Lemon(1)
• Fresh mint(10 g)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Heat the oven to 220°C. Peel and cut {Beetroot} into bite-size wedges, then slice {Red Onion} into thin wedges.

   ~10 min

2. 2

   Toss the {Beetroot} and {Red Onion} with {Olive oil}, half the {Salt}, and half the {Black pepper}. Spread on a tray and roast for 25 minutes, turning once, until tender and lightly caramelized at the edges.

   ~25 min

3. 3

   Meanwhile, rinse the {Quinoa}. Add it to a saucepan with 360ml water and simmer for 15 minutes until tender. Rest for 5 minutes, then fluff. Toast the {Walnuts} in a dry pan for 2 to 3 minutes until fragrant.

   ~20 min

4. 4

   Whisk the remaining {Olive oil}, {Balsamic vinegar}, {Honey}, {Dijon Mustard}, the juice of {Lemon}, remaining {Salt}, and remaining {Black pepper} into a glossy dressing. Roughly chop the {Fresh mint} if using.

   ~5 min

5. 5

   Add the warm {Quinoa}, roasted {Beetroot} and {Red Onion}, and {Arugula} to a large bowl. Pour over the dressing and toss until the leaves soften slightly. Crumble over the {Goat Cheese}, scatter over the {Walnuts} and {Fresh mint}, and serve.

   ~5 min