Baby turnips and beetroot with quinoa and sicilian olives
4/6/2009
Serves 1
Ingredients
| 4 | Baby turnips |
| 4 | Baby beetroots |
| 1 tbsp | Olive oil |
| 1 to taste | Salt & freshly ground pepper |
| ¼ cup | Quinoa, cooked |
| 6 | Olives, green Sicilian |
| 1 cup | Spinach leaves |
| ½ | Lemon, juice only |
| ½ tsp | Dijon mustard |
| 1 pinch | Caster sugar |
Directions
- Preheat oven to 200 degC. Put the turnips and beetroot in a baking dish and add olive oil and seasoning.
- Toss then roast for 30 minutes or until tender.
- Put the vegetables into the lunchbox with the quinoa, olives and spinach leaves.
- Whisk together 1 Tbs olive oil with the lemon juice, mustard, sugar and season to taste to create a dressing to take separately and dress the salad before eating.
Wine Match
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