Salads are so refreshing during hot summer days. Rebecca Simonian, a professional chef who has worked with JW Marriott and has consulted various cafes, shows us the perfect way we can hit reset with a healthy beetroot and quinoa salad which is tender, crisp, and irresistible. The delicious balsamic vinaigrette dressing brings it all together. Check out our IGTV live with her to see how precise, neat, and informative Chef Rebecca is while assembling the salad.

INGREDIENTS

1 beetroot (2 if small)

1/4 cup quinoa, uncooked

Baby kale, lettuce or rucola, as per preference

5-6 almonds, cut in 1/2 (any kind of nuts can be used)

feta, as per preference

FOR BALSAMIC VINAIGRETTE

1 tbsp balsamic vinegar – 1 tablespoon

3 tbsp extra virgin olive oil

1/4 tsp creamy or grain mustard (optional)

1 tsp honey

pinch of salt

pinch of pepper (optional)

DIRECTIONS

Step 1

Wash the beetroot and dry it with a paper napkin. Warm it in a foil and put it in the oven for about 30 – 45 minutes (until it’s soft) at 180 degrees celsius. Once the beetroot is cooked, remove the skin and dice it, square shaped.

Step 2

Wash the quinoa and soak it in water for about 15 minutes. While that is soaking, in a pot, place some water and bring it to a boil, Add the quinoa to it once the water starts to boil. Turn down the heat, place a lid, and allow it to cook till all the water is absorbed.

Step 3

Slice the almonds and toast them on a pan. Combine all the ingredients for the balsamic vinaigrette dressing and give it a good shake to emulsify all the ingredients. In another bowl, mix the quinoa and beetroot together and add a dash of the dressing mix well.

Step 4

Place the lettuce in either a deep plate or a bowl and then top it up with the quinoa and beetroot mix, sprinkle the almonds and some feta cheese over it. Drizzle the dressing on top and enjoy!