Kale, quinoa and roasted beet salad with goat cheese

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  • 16 (about 350g) Dutch carrots, trimmed, peeled, halved lengthwise if large
  • 12 (about 300g) baby beetroot, trimmed, peeled, halved (or quartered if large)
  • 2 red onion, peeled, cut into thin wedges
  • 250g cooked quinoa
  • 150g kale, trimmed, leaves shredded
  • 2 tablespoons pine nuts, lightly toasted
  • 1 tablespoon olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 1/2 tablespoons orange juice
  • 1 teaspoon honey
  • 60g of goat log


Step 1

Preheat oven to 200°C or 180°C fan forced. Line a large baking tray with baking paper. Place the carrots, beetroot and on prepared tray, spray with olive oil. Roast for 35-40 minutes or until vegetables are golden and tender. Add the kale for the last 5 minutes so just wilted.

Step 2

Transfer quinoa to a large bowl. Add the roasted vegetables and pine nuts. Whisk the oil, vinegar, orange juice and honey together in a small bowl. Add to quinoa and stir until well combined. Season to taste with sea salt and freshly ground black pepper.

Step 3

Serve topped with the goat log and roasted pine nuts.