Roasted Root Vegetable and Quinoa Salad

Fri, 29th of April

A hearty, earthy salad made with crunchy roast hazelnuts, the combination of textures and flavours in this salad offers a tasty lunch that is both healthy and filling. The creamy tahini dressing would also be delicious on roast vegetables as an unusual side.

Helen James


Serves 2


  • 2 large beets
  • 8 baby carrots
  • ½ cup quinoa
  • 1 cup hazelnuts
  • 2 large handfuls of spinach


  • 1 tbsp tahini
  • 1 tbsp water
  • 3 tbsp vinegar
  • 2 tsp honey
  • 2 tbsp olive oil

  1. 1. Pre-heat the oven to 180˚C.
  2. 2. Peel and scrub your beetroots and carrots.
  3. 3. Chop the beetroot into wedges, about 6-8 per beet.
  4. 4. Roast the carrots and beetroots in the oven for 30-45 mins. or until tender.
  5. 5. Cook the quinoa to the instructions on the packet.
  6. 6. Roast the hazelnuts in the oven for 5-10mins.
  7. 7. Allow the vegetables and quinoa to cool, then toss with the spinach and sprinkle the hazelnuts on top.
  8. 8. For the dressing, add the tahini and water to a bowl and whisk. Next, add the rest of the ingredients and whisk.
  9. 9. Serve up the salad on two plates and drizzle the dressing on top. Serve and enjoy!

Helen James

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Products used: Hampton Serving Bowl3541129 Hampton Cereal Bowl3540167 Hampton Dinner Plate3540161