Roasted Jersey Beetroot and Quinoa Salad with Feta Cheese

A vibrant and healthy salad featuring sweet roasted Jersey beetroot, fluffy quinoa, creamy feta cheese, and a tangy dressing made with Jersey milk and honey. The addition of Jersey Royal potatoes makes it a more substantial lunch.

Prep Time

15 minutes

Total Time

45 minutes

Calories

545 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.12/serving

Season:

🌸 Spring•☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner•Salad

Cuisine:

Jersey•Mediterranean

Cooking Style:

Roasting

Mood:

Comfort Food•Healthy

Ingredients

Servings

500gJersey Beetroot(washed and trimmed)

£1.75

150gQuinoa(rinsed)

£0.75

250gJersey Royal Potatoes(Small, halved or quartered if large)

£1.20

150gFeta Cheese(crumbled)

£2.50

150gFresh Spinach or Mixed Greens(washed and dried)

£1.30

3tbspOlive Oil(extra virgin)

£0.25

1tbspJersey Butter(For roasting potatoes)

£0.15

2tbspBalsamic Vinegar

£0.10

2tbspJersey Milk(Full fat or semi-skimmed)

£0.05

1tbspJersey Honey

£0.20

1tspDijon Mustard

£0.05

1tspFresh Thyme(chopped, optional)

£0.15

to tasteSalt

£0.01

to tasteBlack Pepper(freshly ground)

£0.02

Total Cost

£8.48

£2.12 per serving

Instructions

1.
Preheat oven to 200°C (180°C fan/ Gas Mark 6).
2.
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.
3.
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.
4.
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.
5.
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.
6.
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.
7.
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.
8.
Crumble the feta cheese over the salad and serve immediately or chill for later.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (344g)

545 kcal / 2280 kJ

Carbs

57g

22% of RDA

Fat

28g

40% of RDA

Protein

19g

38% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

18 g

20% of RDA

Sodium

520 mg

23% of RDA

Saturated Fat

11 g

55% of RDA

Chef's Tips

Roasting the beetroot in foil helps to retain its moisture and sweetness.

To save time, you can buy pre-cooked beetroot, but roasting fresh beetroot provides the best flavour.

Feel free to add other seasonal vegetables to the salad, such as roasted butternut squash or grilled courgette.

For a nuttier flavour, toast the quinoa in a dry pan for a few minutes before cooking.

The dressing can be made ahead of time and stored in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Stove

Baking Sheet

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...