Roasted beets and onions with yoghurt, quinoa and walnuts

AT A GLANCE

  • Serves 4 - 6 people

Roasting beetroot concentrates the flavour and brings out the sweetness. Throw some golden beets into the mix for extra autumnal effect in this robust salad.

  • 16 assorted baby beetroot, scrubbed, trimmed, larger beets halved
  • 8 small Spanish onions, unpeeled
  • 2 tbsp olive oil
  • 2 tsp thyme
  • 75 gm (¾ cup) walnuts
  • 120 gm red quinoa
  • 140 gm (½ cup) natural yoghurt
  • 1/3 cup torn mint leaves, to serve
  •  
  • Tahini dressing
  • 2 tbsp brown rice vinegar
  • 2 tsp unhulled tahini
  • 80 ml (1/3 cup) mild extra-virgin olive oil
01   Preheat oven to 200C. Combine beetroot and onions in a roasting pan with oil and thyme. Season to taste, then roast until beetroot is tender and onions are very tender (45-55 minutes). Set aside to cool briefly, then peel beetroot and onions, and quarter onions.
02   Spread walnuts on an oven tray and roast until golden and fragrant (3-5 minutes). Set aside to cool briefly, then break into pieces.
03   Meanwhile, cook quinoa in a saucepan of unsalted boiling water until tender (10-15 minutes). Drain and spread on a tray to dry and cool (5 minutes).
04   For tahini dressing, whisk ingredients in a bowl to combine, and season to taste.
05   Arrange beetroot and onion on a platter, scatter with quinoa and drizzle with dressing. Top with walnuts, dollops of yoghurt and mint, season to taste and serve.

Topics:

DRINK SUGGESTION, QUINOA, MINT, THYME, SALAD, ONIONS, YOGHURT, MODERN AUSTRALIAN, MAIN, AUTUMN, BEETROOT, TAHINI, VEGETARIAN, WALNUTS

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LYNSEY FRYERS-HEDRICK , LISA FEATHERBY

Drinking Suggestion:

YOUNG COOL-CLIMATE PINOT NOIR. , suggested by MAX ALLEN

FEATURED IN

May 2015

May 2015

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