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Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Roasted beets and onions with yoghurt, quinoa and walnuts


Roasting beetroot concentrates the flavour and brings out the sweetness. Throw some golden beets into the mix for extra autumnal effect in this robust salad.

You'll need

16 assorted baby beetroot, scrubbed, trimmed, larger beets halved 8 small Spanish onions, unpeeled 2 tbsp olive oil 2 tsp thyme 75 gm (¾ cup) walnuts 120 gm red quinoa 140 gm (½ cup) natural yoghurt 1/3 cup torn mint leaves, to serve   Tahini dressing 2 tbsp brown rice vinegar 2 tsp unhulled tahini 80 ml (1/3 cup) mild extra-virgin olive oil

Method

  • 01
  • Preheat oven to 200C. Combine beetroot and onions in a roasting pan with oil and thyme. Season to taste, then roast until beetroot is tender and onions are very tender (45-55 minutes). Set aside to cool briefly, then peel beetroot and onions, and quarter onions.
  • 02
  • Spread walnuts on an oven tray and roast until golden and fragrant (3-5 minutes). Set aside to cool briefly, then break into pieces.
  • 03
  • Meanwhile, cook quinoa in a saucepan of unsalted boiling water until tender (10-15 minutes). Drain and spread on a tray to dry and cool (5 minutes).
  • 04
  • For tahini dressing, whisk ingredients in a bowl to combine, and season to taste.
  • 05
  • Arrange beetroot and onion on a platter, scatter with quinoa and drizzle with dressing. Top with walnuts, dollops of yoghurt and mint, season to taste and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Young cool-climate pinot noir.

Featured in

May 2015

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