350g / 8 small beetroot cooked beetroot (unvinegared)
200g feta, crumbled (omit if serving to vegans)
4tbsp pumpkin seeds
6tbsp olive oil
4tbsp lemon juice
1tsp balsamic vinegar
3 sprigs of fresh thyme leaves
Black pepper to taste
1 – Heat the oven to 200°C Electric / 180° Fan / Gas 6. Cut each beetroot into 4-6 wedges and arrange in a roasting tin. Mix together 1tsp fresh thyme, the balsamic vinegar and 2tbsp olive oil and pour over the beetroot. Season well and toss together so all the beetroot is thoroughly coated in the dressing. Roast for 20mins and then allow to cool.
2 – In the meantime, rinse the quinoa in cold water (helps to remove the starch and stops the grains sticking together once cooked) before placing in a small saucepan. Cover with 200ml water, bring to the boil and then reduce the heat. Cook covered for 10-12mins or until tender. Drain and allow to cool slightly.
3 – Make the dressing by mixing together the 4tbsp olive oil with the lemon juice and remaining thyme leaves.
4 – Arrange the rocket leaves on a serving plate / bowl. Top with the quinoa, beetroot wedges, the crumbled feta (if using) and the pumpkin seeds.
5 – Drizzle the salad with the dressing and season with cracked black pepper.
"The COOK butternut squash and red onion galette was super elegant and bursting with flavours" - The Independent