Lemony raw beetroot and quinoa salad with dill and olives recipe
Raw beetroot is crisp yet tender, earthy and sweet and a perfect addition to salads. This salad is vegan, but feta makes a fantastic addition.
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Cooking tools:
- Mandoline
- Kitchen scale
- Microplane
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Fork
- Mixing bowl
- Whisk
- Skillet
- Serving platter
- Measuring spoon
- Measuring cup
Ingredients
- 190g quinoa
- ¾ tsp fine sea salt
- 1 beetroot
- Zest 1 lemon and 1 tbsp juice
- 50g raw, unsalted shelled pistachios (from health food shops and online)
- 1 shallot, sliced
- 55g fresh dill, finely chopped
- 130g mixed green olives with stones
- 1 small garlic clove, very finely chopped
- 2 tbsp cold-pressed extra-virgin olive oil
- Finely grated zest 1 lemon and 2 tbsp juice
- Pinch fine sea salt
- ¼-½ tsp maple syrup
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