Beetroot, Goat Cheese and Quinoa Salad


Tick off the ingredients as you buy them

  • 8 Baby beetroot
  • ½ Cup uncooked quinoa
  • Moro Classic Vincotto
  • 1/3 Cup Moro Primero Extra Virgin Olive Oil
  • 150g Pepita seeds
  • 1/2 Cup goats cheese
  • 150g Spinach leaves
  • 150g Rocket leaves

Preheat the oven to 220C. Cook quinoa as per packet instructions. Drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.

Place the beetroots into cold water with a pinch of salt. Bring the water to the boil and simmer for 20 minutes. Remove from the heat and strain off the beetroots, letting them cool and remove the skins. Combine the Moro Classic Vincotto, Moro Primero Extra Virgin Olive Oil, salt and pepper in a bowl. Toss the beetroots in the dressing and place on a roasting tray. Roast for half an hour or until cooked through. Once cooked remove the skins of the beetroots.

Place rocket into a serving bowl, add the roasted beetroots and any liquid left over from the roasting. Top with goats cheese and pepita seeds. Drizzle with Moro Vincotto and Moro Primero Extra Virgin Olive Oil, then serve.