zoom Warm beetroot and squash salad

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    Warm beetroot and squash salad

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    Warm beetroot and squash salad

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    2 beetroot, peeled
    2 red onions
    1 butternut squash, peeled and cut into wedges
    1 and a ½ tbsp olive oil
    1 tsp coriander seeds
    1 tsp fennel seeds
    100g Waitrose red and white quinoa with bulgar wheat
    1 orange, juice
    1 x ½ x 25g pack flat leaf parsley, chopped
    1 x ½ x 15g pack chives, roughly chopped
    110g pack pomegranate seeds


    1. Preheat the oven to 220˚C, gas mark 7. Cut the beetroot and red onions into small wedges. Toss with the squash and 1 tbsp oil in a large roasting tray; spread out evenly and season. Crush the coriander and fennel seeds in a pestle and mortar and sprinkle over the top. Roast for 30 minutes, tossing halfway through.

    2. Meanwhile, rinse the quinoa, put in a pan and cover with water. Bring to the boil and simmer for 8–10 minutes until tender. Mix the remaining oil with the orange juice and herbs; season.

    3. When the vegetables are tender, toss together with the quinoa and pomegranate seeds and spoon over the citrus and herb dressing.

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