A Beetroot, Feta & Quinoa Salad

I have a tremendously healthy salad recipe for today. One that we had last night and has left me vitalised! Low fat, high in protein and fibre and so very tasty. I felt so good eating it and I still have some left over for lunch.

Perfect for a summer’s evening with a cheeky glass of crisp white wine if you want 😉 I’ll be experimenting and creating more salads this season. Can’t wait to share them with you all.

I will be serving some @ Angie’s Fiesta Friday Party

Have a terrific day! Much love D x

INGREDIENTS

1 cup quinoa
1 raw peeled and grated beetroot
3 spring onions finely sliced
1 big tomato roughly chopped
1 tin roseca/borlotti beans rinsed & drained
Feta cheese crumbled (low fat)
Handful of sunflower seeds
1tbsp olive oil
Juice of half a lemon
1/4 tsp garlic granules
Salt to taste

METHOD

Put the quinoa to in a small saucepan and cook upon instruction. I tend to cook it like pasta. Bring the water to a boil and then simmer for 15 to 18 minutes. Drain and set aside

In a large bowl add the rest of the ingredients in order according to the pictures. Leaving the beetroot til the end..ish. This way you cab minimize the addition of the deep pink colour to the salad

Crumble in the feta last and fold in

Serve alone or with some buttered whole grain pitta bread

I will be serving some @

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SHARING SUPER BLOGS!!! Flatbreads With Golden Beetroot

Mandy made these wonderful GOLDEN BEETROOT parathas based on my ruby red beetroot paratha recipe. They look amazing and thanks so much for the mention honey! Loving your blog posts always!!

Red Beetroot paratha recipe..click on me!

Naturally Sweet Beetroot Flatbread

Pickled beetroot or beetroot in salads is how I eat this vibrant vegetable normally, so I thought it was time I “Shivaay Delights” it! 😉
So introducing the beetroot flatbread, which was meant to be savoury but in the end turned sweet because the beetroot was extremely sweet naturally. It was really lovely to have, especially as it has no added sugar yet the yummy earthy flavours remain.

I think I made about 14 flatbreads, left them in the kitchen and I went to watch the Wimbledon Men’s final, only to find 3 left when I went to the kitchen to make a quick cup tea?! My husband that’s who! I thought he was in the kitchen for quite a while lol 🙂

Hope you enjoy them as much as he did!

INGREDIENTS

2 raw beetroots peeled & grated
2 cups plain/wholewheat flour
1/2 tsp ginger puree
1 tsp ground cumin
1/2 tsp cayenne pepper
1/4 tsp turmeric powder
1 level tsp salt
2 tbsp sunflower oil
1/2 cup boiling water
Oil for shallow frying
Flour for rolling

METHOD

Place the grated beetroot into a large mixing bowl. Add all the spices and seasoning. Next the flour and the 2 tablespoons of oil

With a fork bring all the ingredients together. Slowly add the boiling water little by little till a soft dough forms. You may not need all the water as the beetroot will be generous in releasing its juice

Heat a non stick frying pan on a medium heat

Take about a tablespoon and a half of dough, roll into a ball, dust in some flour and gently roll out into a flat round approximately 6 to 7 cm

Place into the frying pan, wait for a minute or so until it bobbles, turn over and cook til both sides have a few brown spots, using a little oil to aid the cooking process

Serve with a little melted butter