Red Quinoa and Roasted Beetroot Salad - Sarah Graham Food

Ingredients

• 500g fresh whole beetroot
• 1–2 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1 cup red quinoa
• 1 cup frozen peas
• 1 Tbsp each roughly chopped fresh mint and basil
• 100g feta or goat’s cheese
• 1 ripe avocado, roughly chopped
• 2 Tbsp sunflower seeds, roasted
• salt and freshly ground black pepper
• 1/4 cup olive oil
• 2 Tbsp lemon juice
• 1-2 tsp creamed horseradish
• 1 tsp chopped fresh dill
• Pinch salt
• A little natural sweetener, to taste
• Mix together and adjust to taste