Crunchy, sweet and salty; this side dish is the perfect summer salad and would pair nicely with BBQ chicken or tofu.
Beetroot & Celery Salad
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Ingredients
- 3 beetroots (medium, peeled)
- 85 grams Quinoa (dry, rinsed)
- 3 tbsp Balsamic Vinaigrette
- 3 stalks Celery (chopped, with leaves)
- 2 stalks schallots (sliced)
- Sea Salt & Black Pepper (to taste)
- 40 grams Feta Cheese (crumbled)
- 30 grams Pumpkin Seeds (toasted)
Directions
Add the beets to a large pot. Fill with water and bring to a boil. Cook for 25 minutes or until soft. Rinse in cold water before chopping.
Meanwhile, cook the quinoa according to the package directions.
In a bowl, add the vinaigrette, celery, and green onions. Season with salt and pepper.
Add the beets and quinoa to the bowl and gently mix to coat.
Divide into bowls. Garnish with feta cheese and pumpkin seeds. Enjoy!
