2tbspcidervinegar
1tbspextravirginolive oil
2tbsp walnut oil1 Heattheovento190C/Gas5.Put
thefreshlywashedbeetrootin the
centreofa largesquareoffoil.Add
thegarlicclovesandbringthefoil
up,scrunchingtheedgestogether
toforma loose,tightlysealedparcel.
Placeona bakingtrayandcookfor
45 mins,untilthebeetsaretenderto
thepointofa knife.Leavetocool
slightlybeforepeelingthebeetsand
cuttingthemin halforquarters,
dependingonsize.
2 Meanwhile,toastthehazelnutson
a trayin theovenforabout8 mins,
untilgolden.Cool,thenroughlychop.
3 Putthequinoain a large,dryfrying
panandtoastovera mediumheat,
stirringoften,untilthegrainssmell
‘nutty’andturna shadedarker.Add
thestockandbringtotheboil.Cover
witha lid,reducetheheatslightly
and leave to simmer for 20 mins.GREAT FOR VEGGIESGLUTEN FREETIP
Leftovers
wouldmakea
greatpacked
lunchToastinggrains(andsimilarseeds,
inthiscasequinoa)untilgolden
brownbeforeaddingliquidand
simmeringwilladddepthand
nuttinesstotheendresult.Any
beetrootwilldohereif youcan’t
find the striped ‘candy’ varieties.
Serves 4 • Ready in 1 hr
15 small,mixed-colouredbeetroot,
scrubbed,leavestrimmedoff(any
tenderyoungleavessetaside)
2 largegarliccloves, left whole
intheirskins
50ghazelnuts
200gquinoa
400mlvegetablestock
200gfetacheese, drained and
roughlycubed
3tbspchives,chopped
handfulofyoung beet leaves or
chardleaves
forthedressing:
½tbspmildhoney
1tsp Dijon mustard
4 Tomakethedressing,squeeze
theroastedgarlicclovesoutoftheir
skinsintoa smallbowl.Addthe
honeyandmustardandmixtoa
paste.Nowwhiskin thevinegar,oils,
apinchofsaltandpepperanda
tbspofwater.Combinethewarm
quinoawiththefeta,chives,young
beetorchardleaves,beetrootand
½thetoastedhazelnutsin a large
bowl,pourthedressingoverand
foldthroughtocombine.Scatterwith
theremaininghazelnutstofinish.
Perserving:Cals535, Fat 29g, Sat
fat 9g, Carbs 43gWarm salad of toasted quinoa with feta and beetroot