Salad
Roasted Beetroot and Quinoa Salad
Samidha Baranwal
Serves 4
Ingredients Method
3 cups cooked quinoa
2 beetroot peeled and cut into bite, trimmed and quartered
Olive oil ¼ cup fruity olive oil
¼ cup fresh squeezed orange juice
2 tsp. organic gluten-free tamari sauce
1 tsp. balsamic vinegar or rice vinegar
1 tbsp. organic raw agave nectar or local honey
1 cup drained rinsed chickpeas
2 big handfuls of baby spinach leaves
Sea salt and ground pepper, to taste
1 fresh orange, peeled, trimmed, cut into bite sized pieces
Goat cheese and / or silvered almonds to decorate( optional)
1
2
3 4
5
6
7
Preheat the oven to 190 degrees. While the quinoa is cooking, roast the beets in a medium size roasting pan, by combining the beets with a drizzle of olive oil and sprinkle of sea salt, until the beets are tender( roughly 45 minutes). Remove the beets from the hot pan and set them aside to cool. To make the dressing, combine the olive oil, orange juice, tamari, vinegar, and agave or honey in a glass measuring cup and whisk. Set aside. Combine the warm, cooked quinoa in a mixing bowl with the chickpeas and baby spinach leaves. Pour in the salad dressing and toss lightly. Season with sea salt and pepper, to taste. Gently add in the roasted beets and fresh orange pieces. Do not over mix or your entire salad will turn beet red. I think it’ s more attractive to keep the staining to a minimum. Serve with a sprinkle of fresh goat cheese, or slivered almonds, if desired.
Pomegranate & Radicchio Salad
Sylwia Dopierala
Ingredients Method
½ sliced radicchio 2 baby cos lettuces separated 1 cup baby spinach ½ baby fennel, sliced 3-4 radishes, thinly sliced 1 cucumber, sliced into cubes ½ the seeds of a pomegranate 80-100g feta cheese crumbled Dressing 75ml olive oil 2 tbsp. red wine vinegar 2 tbsp. balsamic vinegar Pinch of salt & pepper
1
2
Add olive oil, pepper, salt, red wine and balsamic vinegar in small glass bowl, mix well. Mix all salad ingredients in large bowl, drizzle over dressing, and toss well.
79