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Warm beetroot and squash salad
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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.
Typical values per serving:
This recipe was first published in January 2012.