When I saw that in August beetroot is in season, I knew that it had to be in my seasonal salad. Because if you follow me over on IG then you’ll know I’m a little bit of beetroot fan. It’s a fantastic ingredient to reach for when you want to add a little bit of sweetness to a savoury salad, but not go all out fruity. Though this salad does contain pomegranate seeds, and I really recommend that you don’t omit them.
You can make this as a side dish to a larger meal and stretch it to two portions if you like, but I simply added some Quorn to it and dived in. I have a feeling that chicken would also work well in this salad, or prawns- depending on your own preferences. It’s an incredibly easy dish, and you could even double the quantities and take leftovers for lunch…
Ingredients (for 1 serving)
- 1/2 large courgette, chopped into semi-circles
- 2 cooked beetroot (these come vaccum packed in supermarkets; don’t get the pickled ones), chopped into chunks
- 2-3 fresh basil leaves, torn up
- 30g quinoa + boiled water
- 2 heaped tbsp. pomegranate
- 1/2 red onion, sliced
- Black pepper, salt, chilli flakes, to taste
- Place a pan over a high heat, and add in the quinoa and 150ml freshly boiled water. Bring to the boil, and then turn down to a simmer. Simmer for 15-20 minutes.
- Meanwhile, spray a pan with non-stick cooking spray and throw in the onion. Cook over a medium heat until golden, and then add in the courgette. Cook until the courgette is tender.
- Into a large bowl add the cooked courgette and onion, the quinoa, the pomegranate seeds, beetroot, seasoning, and torn up basil. Toss this all together, and plate up with any of the additons I discussed above- or any I didn’t think of!