Warm Beetroot and Quinoa Salad

clock 20 minutes + 15 minutes bowl Serves 4


  • 1/2 cup quinoa
  • 500g beetroot, pre-cooked, halved
  • 4 courgettes, thickly sliced
  • 1 Tbsp olive oil
  • Salt and pepper, plus extra for dressing
  • 1/2 cup walnuts
  • 1 cup mesclun salad
  • 1/4 cup mint leaves, plus extra leaves, to serve
  • Dressing
  • 1/3 cup mayonnaise
  • 1/2 cup buttermilk
  • 2 tsp lemon juice
  • 1/2 small clove garlic, chopped
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  • 1. Cook quinoa following packet instructions.

  • 2. Meanwhile, preheat a barbecue hot plate to high heat. Toss beetroot and courgettes in oil. Season to taste. Grill beetroot for 5-7 minutes, turning. Set aside when cooked. Grill courgettes for 3-4 minutes, or until tender. Set aside.

  • 3. Spread walnuts over half a piece of foil. Fold over, scrunching edges to seal. Place onto barbecue hot plate and cook for 2-3 minutes, until lightly toasted.

  • 4. For the dressing, combine all ingredients in a small food processor. Process until smooth. Season to taste.

  • 5. On a platter, place quinoa and top with vegetables, mesclun and mint. Drizzle generously with dressing and toss gently. Sprinkle with walnuts and remaining mint to serve.

  • Tip:

  • You can easily make your own buttermilk by mixing 3/4 cup milk with 2 teaspoons of lemon juice or white vinegar. Leave for a couple of minutes to curdle.


  • • Energy 1629Kj • Protein 10g • Total Fat 24g • Saturated Fat 3g • Carbohydrates 31g • Sugars 18g • Sodium 927mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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