Roast Beet, Quinoa & Lentil Salad

Roast Beet, Quinoa & Lentil Salad

By: Lisa Guy

Quinoa and lentils are both great sources of dietary fibre to promote gut health, along with providing amino acids.

Ingredients

• 1/2 cup uncooked green lentils
• 1/2 cup uncooked multi-coloured quinoa
• 6 small fresh beetroot, scrubbed and trimmed
• 1/4 cup roughly chopped mint
• 1/4 cup roughly chopped parsley
• 1/2 cup pecans or walnuts, roughly chopped
• 100g feta or goat’s cheese, crumbled
• 1/3 cup roughly chopped dried cranberries
• 1 blood orange, peeled and sliced (keep zest for topping)
• 2 handfuls baby rocket
• 3 tbsp cold-pressed extra-virgin olive oil
• 1-2 tbsp pure maple syrup
• 1/4 tsp cumin
• 1/4 tsp ground coriander
• Juice and zest / lemon
• 1 tsp wholegrain or Dijon mustard
• Pinch sea salt & pepper

Method

• Preheat oven to 180°C and line a baking tray with baking paper.
• Parboil or steam whole beets then cut into wedges.
• Place beetroot wedges onto a baking tray, drizzle in olive oil and season with sea salt. Bake for
  25-30 mins until cooked through and golden.
• Once cooked, remove your beets from oven and set aside to cool.
• Cook lentils and quinoa separately according to packet instructions. Set aside to cool.
• Add all dressing ingredients to a jar and shake well until combined.
• Place lentils and quinoa into a large bowl and add mint, parsley, pistachios and cranberries.
• Pour over the dressing and gently toss.
• Transfer to a serving dish, then add roasted beets and orange slices and top with feta, pecans
  and orange zest.
• Serve with leftover dressing.
• This salad goes beautifully with roasted chicken or lamb, or oven-baked salmon.
• Tip: Try cooking quinoa in veggie broth for extra flavour.

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph‘s Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .