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Roasted beets and onions with yoghurt, quinoa and walnuts

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

By Lisa Featherby
  • Serves 4 - 6
  • 30 mins preparation
  • 1 hr cooking plus cooling
Roasted beets and onions with yoghurt, quinoa and walnuts
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.

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.

Notes

Drink Suggestion: Young cool-climate pinot noir. Drink suggestion by Max Allen