Beet Salad
www.suzannahjacksonnutrition.co.uk
Beet Salad 4 Servings 1 hour Ingredients 4 medium beets cut into quarters 1/2 cup (90g) uncooked dry quinoa 2 tbsps extra virgin olive oil 1/2 navel orange
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Cooking tools:
- Citrus press
- Peeler
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Measuring cup
- Measuring spoon
- Mason jar
- Can opener
Ingredients
- 4 medium beets cut into quarters
- 1/2 cup (90g) uncooked dry quinoa
- 2 tbsps extra virgin olive oil
- 1/2 navel orange (juiced)
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- Sea salt
- black pepper
- 2 cups or 2 small handfuls baby spinach
- 1/4 cup or 3 radishes finely sliced
- 2 medium carrots peeled into ribbons
- 1 cup (1/2 can) of tinned cooked chickpeas
- 1/4 cup (40g) goat’s cheese crumbled
- 1/2 cup or 1 small handful of mint leaves chopped
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