Beet salad with feta, nuts and quinoa | Madeleine

Beet salad with feta, nuts and quinoa

Beet salad with feta, nuts and quinoa

Today I will show you a delicious recipe of a beet salad with feta, nuts and quinoa. This recipe isn't mine, it's Rens Kroes. Here and there I changed the recipe a little bit. It's a delicious salad for lunch. Earlier I showed you some food photos of the beetroot. If you missed that, you can look at them here.



What do you need for 4 people:
500 grams of beetroot
100 grams of red or mixed quinoa
1 vegetable broth cube
1 red onion
2 tsp rosemary
3 cloves of fresh garlic
1cm ginger root
150 grams of feta
3 sprigs of fresh thyme handful of mixed nuts

Preparation: Cook the beetroot until cooked in about 40 to 45 minutes. Let them cool down. Wash the quinoa clean and cook it together with the stock cube in water until the quinoa is cooked and dry. See the cooking time on the package. Cut the cooled beetroot and red onion into pieces. Put them in a bowl, along with the rosemary and some salt and pepper. Crush the fresh garlic and ginger in a garlic press and add it to the bowl. Crumble the feta into small pieces and add to the bowl. Mix everything well together. Rub the thyme leaves from the twigs with a mortar or fork and add to the mixture in the bowl and stir. Then add the mixed nuts and you'll have a delicious stuffed beet salad for your lunch! If you want to make the salad a little sweeter, you can add another small tbsp of honey. Personally, I find that too sweet, since the beetroot of themselves already contain a sweet taste. That's why I left out the honey.


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