Roasted Beet & Quinoa Salad with Orange-Cinnamon Dressing

Ingredients

• 400 g Beets
• 2 tbsp Olive oil
• 4 tsp Cinnamon, ground
• 1 g Salt and freshly ground black pepper to taste
• 90 g Quinoa
• 100 g Arugula, raw
• 30 g Walnuts, English
• 30 g Feta
• 60 ml Orange juice
• 30 ml Apple cider vinegar
• 1 tbsp Dijon mustard

Method

1. Preheat the oven: 200°C (400°F).
2. Roast the beetroots: Toss beetroot wedges with olive oil, cinnamon, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes, or until tender and caramelized.
3. Cook quinoa: While beetroots are roasting, cook quinoa according to package instructions (about 15 minutes). Set aside to cool.
4. Prepare the dressing: Whisk together orange juice, apple cider vinegar, olive oil, cinnamon, Dijon mustard, salt, and pepper in a small bowl.
5. Assemble the salad: In a large bowl, combine cooled quinoa, roasted beets, baby spinach or arugula, walnuts, and feta cheese. Drizzle with dressing and toss gently.
6. Serve: Divide the salad among plates and serve immediately.