B E E T R O O T, R I C O T T A
A N D
Q U I N O A S A L A D
Get your health fix with this beautifully rich coloured beetroot, ricotta and quinoa salad. Always delicious, the combination of citrus and ricotta cheese couldn’t go more perfectly with the nuttiness of quinoa and chopped almond crunch.
|I N G R E D I E N T S||M E T H O D|
2 bunches baby beetroots, trimmed, halved
Olive oil spray
2 cups macro organic quinoa
2 brocolli cut into florets
200 grams fresh ricotta
2 tbs chopped natural almonds
2 lemons, rind grated, juiced
1/3 cup extra virgin olive oil
Step 1: Preheat oven to 200°c. Place beetroot onto a lined tray and spray with oil. Season and roast for
30 minutes or until tender.
Step 2: Meanwhile, place quinoa and 4 cups of water in a saucepan over high heat. Cover. Bring to the
boil. Reduce heat to low and simmer for 10-12 minutes or until water has been absorbed. Meanwhile,
blanch broccoli in boiling water for minutes or until tender. Drain.
Step 3: Combine beetroot, quinoa, broccoli, ricotta, almonds and rind in a bowl. Whisk oil, 1/3 cup
lemon juice, salt and pepper in a jug. Add to salad and toss through. Serve.
*Recipe thanks to Woolworths