Beetroot and Whole Grain Salad with Rocket and Pistachios

  • 40
    min     Preparation Time

  • min     Cooking Time
  • 6 Serving Size

Ingredients

7

Graines de nature Seeds of ChangeTM SEEDS OF CHANGE® Organic Wholegrain Rice & Quinoa with a Hint of Garlic 240g

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  • SEEDS OF CHANGE® Organic Wholegrain Rice & Quinoa with a Hint of Garlic 240g
  • 4 medium beetroot, peeled and cut into eighths
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 50g rocket
  • 25g pistachios
  • 25g crumbled goat cheese
  • Vinaigrette
  • 1 1/2 tablespoons balsamic vinegar
  • 2 tablespoons walnut oil
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon finely chopped shallots
  • 1/8 teaspoon salt
  • Pinch freshly ground black pepper

PREPARATION

Heat oven to 200°C.

While oven is heating up, prepare beetroot by peeling and cutting into eighths.

On large baking sheet, toss beets with oil, salt and pepper.

Roast 30 to 40 minutes, stirring twice during roasting, until beetroot are tender.

Cool slightly.

Meanwhile, whisk together all Vinaigrette ingredients.

Empty contents of SEEDS OF CHANGE® Organic Wholegrain Rice & Quinoa with a Hint of Garlic in large bowl, breaking apart any large pieces.

Add roasted beetroot, rocket, pistachios and goat cheese; toss with Vinaigrette. Serve immediately.