Vegan Beetroot, Hazelnut and Quinoa Salad with Balsamic Beetroot Dress - Beerenberg Farm
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Ingredients
- 1 bunch of heirloom beetroot
- 2 red onions
- ¼ cup olive oil
- 1 teaspoon of cumin seeds
- salt
- 3 cups of roasted heirloom beetroot with red onion (recipe below)
- 2 cups cooked quinoa
- ½ cup roasted chopped hazelnuts
- 1 cup of mixed mesclun herbs
- juice and zest of ½ lemon
- pepper
- ¼ cup of olive oil
- 1 tablespoon of Beerenberg Balsamic Beetroot Relish
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