Roasted Jersey Beetroot and Quinoa Salad with Feta Cheese

Preheat oven to 200°C (180°C fan/ Gas Mark 6).

Wash and trim the beetroot. Wrap each beetroot individually in foil and place on a baking sheet. Roast for 45 minutes to 1 hour, or until tender. Alternatively, if using smaller beetroot, you can chop them into chunks and roast tossed in olive oil.

While the beetroot is roasting, cook the quinoa according to package directions. Typically, bring 300ml of water to a boil, add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork.

While the beetroot and quinoa are cooking, melt Jersey butter in a pan. Add the Jersey Royal potatoes and roast for 20-25 minutes until golden and cooked through.

Once the beetroot is cool enough to handle, peel (if roasting whole) and chop into bite-sized pieces. If roasted chopped already, just check they are cooked.

In a small bowl, whisk together the olive oil, balsamic vinegar, Jersey milk, Jersey honey, Dijon mustard, thyme (if using), salt, and pepper to create the dressing.

In a large bowl, combine the cooked quinoa, roasted beetroot, roasted Jersey Royal potatoes, and spinach or mixed greens. Pour the dressing over the salad and toss gently to combine.

Crumble the feta cheese over the salad and serve immediately or chill for later.