Lemony raw beetroot and quinoa salad with dill and olives
- September 2017
- Serves 4 as a main course or 6 as a side dish
- Hands-on time 25 min
”Raw beetroot is one of my favourite foods. It’s crisp yet tender, earthy and sweet. This salad is vegan, but if you’re serving it to people who don’t mind eating dairy, feta makes a fantastic addition.” – Sarah Britton
- Dairy-free recipes
- Gluten-free recipes
- Vegan recipes
- 11.6g (1.6g saturated)
- 18g (2.9g sugars)
If you prefer quinoa with more bite, cook it for only 10-15 minutes in step 1.
Make the dressing (step 3) a few hours in advance and keep covered at room temperature. Toss with the warm quinoa as in step 4 and continue with the recipe.
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