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.
Servings 4 people
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
Instructions
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.