Summary

Ingredients

• 1 beetroot
• 1 apple
• 200 g feta cheese
• 0.5 ½ lemon (n)
• 1 cup quinoa
• olive oil
• salt and pepper
• 0.5 teaspoon ½ agave syrup
• 2 handfuls walnut kernels

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Instructions

1. Cook the beetroot with the skin on for 30 minutes, leave to cool for 10 minutes and remove the skin. The peel may only be removed after cooking, otherwise the tubers will “bleed out”. Use gloves for peeling.
2. Rinse 1 cup of quinoa in a colander with cold water until it runs clear. Bring 2 cups of water to a boil. Sprinkle in the quinoa and cook covered over low heat until the white germ is visible. Remove the quinoa from the heat and let it soak for 10 minutes, lightly salt and drizzle with a little olive oil.
3. Squeeze the lemon and mix the juice with the same amount of olive oil. Add the agave syrup and mix everything with salt and fresh pepper to make a dressing.
4. Cut the beetroot, feta cheese and the apple into bite-sized pieces. Mix everything with the quinoa and dressing and let cool.
5. Roast the walnuts in a pan without oil and sprinkle over the salad.