Beetroot and Quinoa Salad

I love beetroot and this is another lovely way to serve a 'colourful and good for you' vegetable. It also includes a grain I use a lot now as it is tasty and nutritious (full of protein). This dish is also served a little differently (and dramatically) which makes a nice change from just a bowl of salad on the table.

Ruth Pretty is consistent with her great recipes, this one appeared recently in the Dominion Post. At Ruth's suggestion (instead of the beetroot) I am also going to try using craisins, pistachios, carrot, peas citrus zest, radish or cooked cubed pumpkin.

I served it at a vegetarian gathering but it would be just a nice at Christmas alongside ham and new potatoes!

Beetroot and Quinoa Salad

Serves 3-4 so double it for a crowd - it won't last long!

2 medium sized beetroot washed and stems trimmed

1/4 cup of water

3/4 cup of quinoa

1 1/2 cups of water

1tsp cumin seeds

1tsp (18) allspice berries (I used ground allspice)

2tbsp extra virgin olive oil

1/4 cup freshly squeezed lemon juice

1/4 cup mint leaves, thinly sliced or torn

1/4 cup chopped Italian parsley

1/4 cup thinly sliced chives

1tsp flaky salt

1/4 tsp freshly ground black pepper

 Preheat oven to 180 degrees Celsius. Place beetroot into a large piece of foil and add 1/4 c water and enclose tightly. Place on a roasting dish and bake for about 45-50 minutes or until beetroot is tender when pierced with a skewer - do not unwrap to pierce - the time will vary with the size of your beetroot. Remove from foil and cool. Remove skin by rubbing beetroot with your hands (I use gloves here!) Grate beetroot on the large holes of your grater. Place quinoa into a pot with the water, stir and cook on medium heat for about 10-12 minutes until the water is absorbed and grain is cooked. Turn heat off and leave with lid on for about 3-4 minutes, turn into a large bowl and fluff up with a fork. Place cumin and allspice on a medium to low heat and toast until fragrant - cool and tip into a mortar and ground with a pestle until finely crushed. Add spices, oil, lemon juice, herbs and S & P to quinoa, stir well to combine so it has a consistent beetroot colour. Refrigerate overnight or for at least 2 hours, remove from fridge 30 minutes before serving - you really want to serve at room temperature. 

(I sprayed the inside of another bowl and tipped in the salad, then pressed down lightly and covered before placing in the fridge overnight. To serve place plate on top of bowl and gently tip out to un-mould into a pudding shape).