Beetroot, Quinoa & Blue Cheese Salad

This beetroot, quinoa and blue cheese salad is a perfect complement for any sort of meat main and perfect for a warm weather Christmas. Salads have really come far in the last few decades. Now they are full of textures and ingredients so they can stand alone as a meal or as a support act to seafood or meat. And the leftovers taste great too and the components can be made ahead of time!

Beetroot, Quinoa & Blue Cheese Salad

An Original Recipe by Lorraine Elliott

Preparation time: 30 minutes

Cooking time: 90 minutes

• 1 kilo/2.2lbs beetroot bulbs
• 2 tablespoons olive oil
• 1/2 cup quinoa
• 3/4 cup chutney of choice (I used Charlie's spiced cherry chutney)
• 75g/2.5 ozs blue cheese
• 1/4 cup walnuts
• Red microherbs (optional)

Step 1 - Preheat oven to 180C/350F. Wash beetroot bulbs and place in a cast iron pot with the oil and place lid on top. Roast for 60-90 minutes until a knife can pierce through them easily. Cool. Peel the skin - it should slip off easily.

Step 2 - While the beetroot is roasting, cook the quinoa by soaking it in 1 cup of water for 15 minutes and then simmering it for 15 minutes. Remove from heat and allow to cool for 10 minutes before fluffing with a fork. Cool.

Step 3 - Cut the beetroot into eights or bite sized pieces. Toss with the cooled quinoa and chutney. Add small cubes of blue cheese and walnuts and herbs. Season with salt and pepper and dot with microherbs.