Beetroot & Quinoa Salad

Fuel your training with this simple salad, created by Baxters’ very own master chef Darren Sivewright.

Packed with slow release carbohydrates, plant protein and fibre, this delicious salad has the perfect balance of carbohydrates, protein and healthy fats, so you can go the distance. Our baby beets add an extra antioxidant punch!

• 1 jar Baxters baby beets
• 200g pre-cooked quinoa
• 20g pomegranate seeds
• 1 orange
• 3 spring onions
• 50g parsley
• 100ml olive oil
• 1tsp Dijon mustard
• Salt and pepper

1. Drain beetroot, retaining the vinegar.
2. Cut beetroot into bite sized wedges.
3. Chop spring onions and parsley.
4. Tip the quinoa into a large bowl and fluff with a fork to break up the grains.
5. Add pomegranate, parsley, spring onion and zest of the orange. Season with salt and pepper and mix well.
6. In a separate bowl mix the olive oil, mustard, juice of the orange and 50ml of retained vinegar. Season and whisk till emulsified.
7. Add beet wedges to the quinoa, add dressing and mix. Serve immediately

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