Food Lover's Market | Grapefruit and Roasted Beetroot Winter Salad with Warm Blood Orange and Chilli Dressing

Ingredients

• 6 beetroots, peeled and quartered
• 250ml (1 cup) quinoa
• 2 Star-Ruby grapefruits, segmented
• 200g spinach, washed and shredded
• 2 wheels black pepper feta, crumbled (optional)
• 45ml (3 Tbsp) mixed seeds, toasted
• For the dressing:
• Zest and juice about 250ml (1 cup) of 2 large blood oranges (or navel oranges)
• 60ml (1/4 cup) olive oil
• 1 large chilli, deseeded and chopped
• 30ml (2 Tbsp) white wine vinegar
• 5ml (1 tsp) Dijon mustard
• 10ml (2 tsp) honey. (*exclude if Vegan, substitute with brown sugar)
• Salt and pepper, to taste