Name: Roasted beets and onions with yoghurt, quinoa and walnuts
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 - 6
Ingredients: 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

Roasted beets and onions with yoghurt, quinoa and walnuts

Recipe for roasted beets and onions with yoghurt, quinoa and walnuts.

Serves 4 - 6

Prep

30M

Cook

Total

1H 30M

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.

Ingredients

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

Main

1.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.

2.Spread walnuts on an oven tray and roast until golden and fragrant (3-5 minutes). Set aside to cool briefly, then break into pieces.

3.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).

4.For tahini dressing, whisk ingredients in a bowl to combine, and season to taste.

5.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.