Beet quinoa feta and maple walnut salad

Jacqueline Alwill

Brown Paper Nutrition

When you get your groove back you turn up the BEET. A truly flavoursome salad with plenty of delicious texture, colour and nutrients of course too.


Serves 6 as a side

Gluten free : Vegetarian

3 medium beetroot

1 cup raw quinoa, rinsed

1/2 cup currants

2 asian shallots, white part only sliced

1/2 cup sliced sorrel leaves (or another bitter green such as radicchio or rocket)

3 tbsp finely sliced mint leaves

3 tbsp finely chopped parsley

100-150g crumbled feta

sea salt and black pepper


1 cup walnut pieces

2 tbsp maple syrup

pinch cinnamon

Heat oven to 180C. Wrap beetroot together in a foil parcel, place on tray and cook in oven for 90 minutes or until soft. Allow to cool then peel the skin off the beetroot and slice into thin wedges. Whilst the beetroot is cooking/cooling, cook your quinoa with 1 1/2 cups of water (absorption method) on the stove and set aside to cool. Make the maple walnuts by tossing all ingredients together with a pinch of salt in a small frypan. Place on medium heat and cook stirring for 8-10 minutes. Once off the heat they will become lovely and crisp. To finish the salad, toss together quinoa,  currants, herbs, sorrel, shallots and season. Layer half into a serving dish, top with half the beetroot pieces, half the feta and half the walnuts and repeat.