I have been having an absolute ball trawling through the farmers markets here in Perth and down south in Busselton. The difference in produce from the tropics is amazing even though i do miss some of the tropical fruit and vegetables here, there is enough here to keep me entertained. I have enjoyed experimenting with purple carrots, persimmons, rhubarb, blood oranges and of course golden beetroot.
Beetroot are a fantastic vegetable as you can eat the whole plant and its full of nutrients. It is from the same family and spinach and chard, so the leaves are packed full of calcium, iron and vitamins A and C. The actual beetroot itself is a good source of fibre, manganese and potassium. With all these wonderful benefits i urge you to go out and get yourself a bunch!
This salad is perfect on its on or as a side dish to grilled salmon or veggie burgers. As not all the leaves are used in the recipe, save the rest for green smoothies or use as a replacement to chard and spinach.
Roast beet salad
1 C quinoa
1 bay leaf
1 bunch golden beetroot
1/4 C hazelnuts
1/4 C parsley
2 T tahini
Juice of 1 lemon
2 t honey
2 t EVOO
Rinse the quinoa thoroughly. Place in a saucepan with 1 1/2 C filtered water. Slowly bring to the boil and then cover and simmer for 15 minutes. Once cooked, remove the lid, fluff with a fork and let cool.
Meanwhile pre heat the oven to 200 degrees celcius. Cut the leaves off the beetroot and reserve half for the salad, washing these and spinning dry. Individually wrap the beetroot in foil and place on a baking tray in the oven. Cook for 35-45 minutes, until just tender.
Place the hazelnuts on a baking tray and roast for 10 minutes.
To make the dressing combine the tahini, lemon juice and season with salt and pepper.
On a serving platter place the cooled quinoa, hazelnuts, beetroot leaves, parsleyvand dressing.
When the beetroots are cooked remove from the oven and peel. Toss with the honey and EVOO and place on the platter.