Roast beet & quinoa salad with sorrel dressing
This is one of those recipes that you can modify in a thousand different ways depending on what's in your veg bag. Also a great one for using up the last bits of celery or salad leaves lingering in your fridge. Roasted fennel slices, courgette or raw sliced radishes would also work really well in this salad. If you don't have sorrell for the dressing, a simple honey mustard vinaigrette will do.
I used organic Essex-grown quinoa from Hodmedod in this recipe but would also work with other grains such as bulgar wheat or farro.
Serves 4 as a side or 2 as a main. If you're feeling really organised, make double and it will store in the fridge for 5 days for quick lunches.
2 medium beetroots
2 stalks celery, sliced
1 apple, chopped into small chunks
Handfull of mixed salad leaves
1/2 cup quinoa
Walnut pices, toasted
For the dressing
Small bunch of sorrel leaves (about 20g)
1 Tbsp creme fraische (or soy cream mixed with a bit of lemon juice to sour it)
1.5 Tbsp olive oil
1/2 tsp dijon mustard
pinch of salt
splash of white wine or cider vinegar
Roast your beets: Pre-heat your oven to 180ºC/gas mark 5. Coat beetroots in olive oil and a sprinkle of salt. Wrap each whole beet in tin foil and place in a roasting pan in the oven. Bake for about 1 hour. Once cooked, leave to cool for about 10 minutes and pull the skin off with your finger tips (the skin comes off really easily when still warm). Chop into bite sized chuncks.
Cook your quinoa: Bring 1 cup of water to boil and add half a cup of quinoa. Cook on medium heat, uncovered, stirring occasionally until the water is all gone but the qunioa is still wet (about 15 mins). Cover with a tight fitting lid and turn off the heat. This lets the quinoa steam for a bit and absorb all the moisture. Once it's ready, stir in a bit of olive oil and salt to season it up a bit.
Make your dressing: Place all the sorrel sauce ingredients into a food processor (I use a nutribullet) and whizz it up until smooth.
Now combine all your ingredients in a big bowl and drizzle over the sorrel sauce.