Beetroot and Quinoa salad
- Ready in: 50 mins
- Serves: 6
- Complexity: very easy
- kcal: beets are carbohydrates and as such full of energy
- 12 baby beetroots cleaned
- 3 T avocado oil
- sea salt and freshly ground black pepper
- 2 sprigs of thyme leaves
- juice of 1 lemon
- 1/2 cup chopped parsley
- 1 cup cooked quinoa
- shredded mint leaves to garnish
Preheat the oven to 180 and toss the beetroots in 1 T avocado oil, arrange on a baking tray, sprinkle with salt and top with the thyme leaves. Roast for 35-40 minutes.
Remove the skins from beetroots and puree with 1 T avocado oil.
Fold this puree with lemon juice, parsley and 1 T avocado oil into cooked quinoa. Season to taste.
Serve with fresh garden salad !