Autumn is looming and the beets are back! This is a delicious & hearty salad, perfect for the Autumnal packed-lunches. You can make a big batch of it and spread over the week adding different protein and greens each day. I had it with some chicken and watercress today and it was delicious!
200g canned chickpeas
Sprig of parsley, finely chopped
200g feta, chopped
4 beetroots, chopped & roasted
Salt, for roasting
Juice of 1/2 lemon, to serve
Olive oil, to serve
- Pre-heat the oven to 200C
- Wash and top the beetroot, then chop into bite-sized pieces and place on a tray with some olive oil and salt. Cook for about 30-40 minutes, turning on occasion.
- Rinse the quinoa, put in a saucepan and add enough water to cover it (and a little more!). Bring to the boil before simmering on a medium heat until cooked (probably about 10 minutes)
- Finely chop the parsley
- Rough chop the feta
- Once everything is ready, put all ingredients into a large bowl, toss with olive oil and lemon & serve with some greens and protein. (I also add tabasco to mine because I love the spice!)
I hope you enjoy! Xo