Roasted Beetroot Salad

• 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

1. 1Preheat oven to 200°C.
2. 2Place the beetroot on a tray, cover with foil and bake for 20 minutes.
3. 3Peel and cut into wedges.
4. 4Combine the beetroot, quinoa, spinach, walnuts, mint, coriander and parsley.
5. 5Add the dressing and toss well.
6. 6Crumble the feta over and serve.