Roasted Beetroot Salad Recipe

• 250g beetroot, washed

• 2 tbs quinoa, cooked

• 100g baby spinach

• 100g walnut kernels, roasted

• 10 fresh mint leaves

• 10 fresh coriander leaves

• 1 tbs flat-leaf parsley, chopped

• 50g feta

Dressing:

• 1 tsp pomegranate molasses

• 1 tsp lemon juice

• 1 tsp olive oil

• 1 pinch black salt

• 1 pinch Maras chilli

• Preheat oven to 200°C.

• Place the beetroot on a tray, cover with foil and bake for 20 minutes.

• Peel the beetroot and cut into wedges.

• In a bowl, combine the beetroot, quinoa, spinach, walnuts, mint, coriander and parsley.

• Add the dressing and toss well.

• Crumble the feta over the salad and serve.