Roast Beet and Quinoa Salad

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Beetroot is a fantastic liver and kidney cleanser, and full of vitamins and minerals, especially iron. Chickpeas are high in protein so will keep you full and help maintain healthy glucose, insulin and lipid levels while warding off hunger and sweet cravings. Raw garlic is great for the cardiovascular system as well as boosting immune function.


• The leaves of the beetroot, washed well and chopped roughly

• Juice of 1 lemon

• 1 pomegranate

• 4 beetroots

• 6 tablespoons olive oil

• 2 cups quinoa, cooked

• 1 bunch of mint, chopped roughly


Chop the beetroots into quarters and place on an oven tray. Drizzle over half the olive oil and toss the beetroots so they are coated. Place in the oven on 180 degrees Celsius for 45 minutes or until a fork goes in easily. Once cooked set them aside to cool.

Place quinoa, beetroot leaves, mint and lemon juice into a bowl and toss together. Add cooled beetroot and transfer the salad to a serving platter before adding pomegranate. Slice pomegranate in half and use a wooden spoon to bash the seeds out directly onto the salad, including any juice that comes out. I like to squeeze the skin as much as possible to release any leftover juice after bashing the seeds out as well. 

Drizzle with the rest of the olive oil. Serve with more freshly sliced lemons.