Beetroot is one of those vegetables that has a long list of benefits, from helping to control cholesterol to detoxifying one’s blood and managing blood sugar. You can cook, roast or steam it, but my favorite way of serving it is raw, like in this bright and lively salad. It is so beautiful and a real show stopper at the picnic table. One piece of advice: use organic beetroots, apart from obvious health reasons, their taste and color are so much more intense.
Ingredients
- 1 large organic beetroot, peeled and grated
- Juice of 1 lemon
- 1/3 cup of olive oil
- salt, pepper
- 1 1/2 cup of uncooked, white quinoa
- 1/2 cup crumbled feta
- 1/3 cup of toasted pine nuts
- a handful of microgreens (in absence of that, add some chopped cilantro)
Instructions
- Place beetroot in a large bowl with the lemon juice, olive oil, salt and pepper. Cover and let it sit in the fridge so that the juices come out.
- Cook quinoa as per package directions and let cool
- Mix the cooked quinoa with beetroot making sure to coat all the quinoa grains so they turn a nice deep pinkish purple
- Add crumbled feta and leave covered in the fridge for 30 minutes or more
- When you are ready to serve, mix in the pine nuts and top the salad with microgreens
