Wednesday, December 7, 2016

WCW- Beetroot and Citrus Salad

I love summer weather, and with it comes a lot of picnics and potlucks as well as BBQs. This Beetroot and Citrus Salad is great for making and chilling in advance.

The ingredients all work well together and include goat's cheese, beetroot, baby peas, pecan nuts and quinoa.

I love creating homemade dressings for my salads, and this one is simple and delicious!

Layering all of the flavours together, you get some subtle sweetness from the beetroot, tang from the citrus, creaminess from the cheese and a crunch from the nuts.

This salad is a great side dish for grilled meats and looks festive enough for any Christmas potluck events.

Beetroot and Citrus Salad
1 1/2 cups cooked quinoa and brown rice mix
1 cup frozen peas
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon sesame oil
450 gram can baby beetroot, drained and quartered
1 orange, segmented
4 tablespoons chopped pecan nuts
150 grams goat's cheese, crumbled

Cook quinoa in rice cooker with peas.
Whisk mustard, lemon juice and oil in a large serving bowl.
Add quinoa, peas, beetroot, orange segments, pecans and goat's cheese. Toss to combine and serve,

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