Roast Celeriac and Beetroot Springtime Salad

Nutrition per serving

Calories514 kcal
Protein19.5 g
Carbs59.7 g
Fats22.4 g
Saturated Fat8.6 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat3 g
Sugars16.2 g
Fiber8.6 g
Sodium1,121 mg

Ingredients

Celeriac
Beetroot
Dried Thyme
Quinoa
Vegetable Stock Cube
Honey
Red Wine Vinegar
Hazelnuts
Arugula (Rocket)
Olive Oil
Goats Cheese
Preparations
1. Preheat the oven to 200 C (390 F).

2. Peel/chop the celeriac into 1cm cubes.

3. Peel the beetroot and cut into wedges.

Cooking Instructions
1. Place the celeriac into a bowl with a tsp of olive oil and mix to coat. Tip onto a baking tray and repeat the same process with the beetroot and tip onto the baking tray separate from the celeriac to not turn it pink. Sprinkle over the thyme with a pinch of salt and pepper. Cook in the oven for 15-20 minutes, turning halfway through cooking time until golden.

2. Rinse the quinoa in a sieve for 30 seconds under cold running water. Add the quinoa to a medium pot of cold water with the stock pot and cook for 10-15 minutes until soft enough to eat. Drain, return to the pot, cover with a lid and set aside.

3. To make the dressing, in a bowl, mix the red wine vinegar, honey with a pinch of salt and pepper.
Placethe hazelnuts in a dry frying pan on medium-high heat. Stir frequently (every 15 seconds or so) and cook until golden. Remove from heat and once cooled crush the hazelnuts.

4. Once the celeriac and beetroot have cooked, remove from the oven and set aside for few a minutes to cool.

5. Add the quinoa to the baking tray with the vegetables, pour the dressing over the top and toss everything together.

6. Serve in a bowl with the goat´s cheese and hazelnuts sprinkled over the top.