An easy and really delicious salad with crisp rocket, beetroot, quinoa and feta, dressed with a lovely dressing/marinade of Dijon mustard, balsamic and honey. Filling and full of flavour.
Serve it as a side for the barbecue for 4 people or as a satisfying main-course salad for 2.
Beetroot salad with rocket, quinoa and feta
Recipe for an easy, delicious salad with rocket, beetroot, quinoa and feta, dressed with a lovely honey and Dijon dressing.
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Ingredients
The salad
- 3 large handfuls of rocket
- 160 g cooked beetroot, cut into small cubes – e.g. leftover roasted or steamed I use Bonduelle mini pack beetroots (vacuum-packed cooked beetroot)
- 75 ml red quinoa
- 100 g feta
- 1 handful of flat-leaf parsley, in small sprigs
- 1 handful of pecans
Dressing
- 25 ml olive oil
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 2 tbsp dark balsamic vinegar, ideally a balsamic cream or glaze
- 1 tbsp lemon juice
- Salt and pepper
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Method
Dressing
- Stir the Dijon mustard, honey, lemon juice and balsamic together in a bowl.
- Whisk in the oil a little at a time with a balloon whisk, and only add more oil once what you have added is well incorporated. That way you get a smooth, creamy dressing that does not split.
- Season the dressing to taste with salt and pepper.
The salad
- Cook the quinoa according to the packet instructions, drain it in a sieve and rinse under plenty of cold water.
- Arrange the rocket and sprigs of flat-leaf parsley in a deep plate or shallow serving bowl and top with the quinoa, then toss well.
- Scatter over the beetroot cubes and top with the pecans and feta.
- Drizzle a little of the dressing over the salad and serve the rest in a bowl alongside.
Nutrition
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skal rødbederne bages i ovnen først?
Hej Helle
Ja du kan både bruge bagte eller kogte rødbeder 🙂
Warm wishes, Dianna
Hvordan undgår man at rødbede farven smitter af på fetaost, så man får en salat med lyserød fet ?
Hej Ulla
Jeg lader rødbede ternene suge på lidt køkkenrulle, det fjerne det meste af farven 🙂
Warm wishes, Dianna