Roasted Beetroot, Quinoa and Goats’ Curd Salad

I love this versatile, colourful winter salad – healthy, hearty and packed full of beautiful earthy sweet flavour. Quinoa is easy to cook with and provides a nutritious, textural gluten free option for your simple winter salads.

 

Serves 4 as a entrée

 

For the roasted vegetables

2 bunches baby red beetroot (approx. 12 pieces)
2 bunches baby yellow beetroot (approx. 12 pieces)
4 sprigs thyme
4 cloves garlic
2 tablespoons olive oil
Salt flakes – a good pinch

For the quinoa

½ cup Quinoa
2 cups water
2 tablespoons olive oil
pinch of salt flakes
¼ bunch flat leaf parsley – chopped

To serve

160g Goats’ curd
2 blood orange – peel & segment
1 punnet Petit Bouche red & green cos

For the roasted beetroots

Pre heat your oven to 190c.

Place the beetroots on a roasting tray with the remaining ingredients and roast for 30 minutes until tender. Leave to cool to room temperature, peel off the skins & keep the roasting juices.

Cut the beets into small pieces and toss in the juices.

For the quinoa

Place the quinoa & water in a saucepan and poach for 15 minutes until soft and juicy, finish with the olive oil, salt and chopped parsley.

To serve

Spoon a generous smudge of goats’ curd onto your serving plates, arrange the beetroots, quinoa, orange and decorate with the leaves. Spoon around the roasting juices & serve.

BLOG CONTRIBUTOR:  Justin North

Justin North is the executive chef at the Hotel Centennial in Woollahra in Sydney, which opened its doors in April 2014. Renowned for his fine dining flair, the restaurant gives Justin an opportunity to put his spin on some home grown “comfort-food” classics.

Justin is no stranger to awards. He was named GQ Chef of the Year in 2010, and Bécasse, his previous restaurant, had held on to its two coveted Chef’s Hats from 2003 – 2011. Bécasse was also named Best European Restaurant in Australia in 2009. Justin was awarded Chef of the Year in 2009, by the Sydney Morning Herald Good Food Guide.

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