ROAST BABY BEETS With mandarin, walnuts and feta
Vegetarian
30 Min
very easy
4 People
Rating starstarstarstarstar
Roast baby beets with mandarin, walnuts and feta - A warming roast vegetable medley of baby beetroots, sweet baby carrots and black quinoa. Dotted with feta cheese, walnuts and tossed with a mandarin dressing.
1. Set oven to 200°C. Scrub, trim and slice beetroot into 2cm rounds, Scrub and trim baby carrots. Toss with 1/2 packet thyme leaves, 1 tbsp oil, salt and pepper. Cook for 20 minutes, or until tender.

2. Place quinoa in a saucepan and cover with water. Bring to the boil and cook for 15 minutes, drain and rinse. Cut beans into 5 cm pieces and cook with quinoa for the last three minutes.

3. Cut 1 mandarin in half and juice. Mix with crushed garlic (1 clove), remaining thyme leaves, 2 tbsp oil and 1 1/2 tbsp balsamic vinegar. Season with salt and pepper.

4. Heat a small frypan over medium heat. Roughly chop walnuts and toast for 3-4 minutes. Set aside.

5. Toss the quinoa and beans with the roast vegetables and half the dressing. On a large platter, or individual plates, arrange the kale leaves. Scatter over quinoa and vegetable mix. Peel and segment mandarin.

6. Toss the quinoa and beans with the roast vegetables and half the dressing. On a large platter, or individual plates, arrange the kale leaves. Scatter over quinoa and vegetable mix. Peel and segment mandarin.

Tip!
If making in advance do not add dressing until just before serving.
Wedge baby beetroot if easier.
baby beetroot 1 bunch
baby carrots 1 bunch
thyme 1 packet

black quinoa 150g

green beans 1/2 punnet

balsamic vinegar
 1 1/2 tbsp
mandarins 2
garlic 1 clove

walnuts 1/2 bag

baby kale 1/2 bag
feta 1/2 block

From your pantry: Oil, salt & pepper.