Name: Candy Beet, Nectarine, Herb & Quinoa Salad
Ingredients: 2 candy beetroot (aka chioggia beet); washed 100g quinoa 200ml water 1 tbsp olive oil juice ½ lime 30g mint; roughly chopped 20g parsley; chopped 1 nectarine 25g pistachio; roasted 100g watercress; washed and roughly chopped 50-75ml ml dressing salt and pepper to taste Dressing 60ml lime juice 60ml olive oil 1 tsp Dijon mustard 1 tablespoon nutritional yeast pinch salt and pepper

This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. You can follow her on twitter and facebook

...................................................................................................................................................................................................................................................................................................

I’m obsessed with summer fruits at this time of year and love adding them to savoury salads for a bit of extra pop and summer feel. Here the nectarine adds a nice burst of sweetness. This salad makes a special lunch or beautiful side dish to a larger spread.

Serves 4 as a light lunch or side dish.

Method

Steam the beetroot in a pan with about 2 inches of water. Cook for about 30-40 minutes depending on the size of the beetroot. I cooked the beetroot so it still had bite rather than being totally soft. While the beetroot is cooking prepare the rest of your ingredients. Cook the quinoa with a pinch of salt and the 200ml water by steaming in a pan with the lid on until the water is absorbed, about 10-15 minutes. Once the liquid is absorbed, leave the lid on for a further 10 minutes. Fluff with a fork and dress with a tablespoon of olive oil and the juice of half a lime.

To make the dressing, blitz all the ingredients in a high-speed blender. If you don’t have one, whisk the ingredients together and slowly drizzle the oil in until the dressing is emulsified and creamy. Any extra dressing you can save for another day.

Roughly chop your herbs and pistachio. Peel your beetroot, cut into 1 cm pieces, along with your nectarine. Once the quinoa has cooled a little, mix these through with your herbs, nuts, 50ml of dressings, adding more if needed. Mix through the watercress, taste for seasoning and serve.

Ingredients

2 candy beetroot (aka chioggia beet), washed

100g quinoa

200ml water

1 tbsp olive oil

juice ½ lime

30g mint, roughly chopped

20g parsley, chopped

1 nectarine

25g pistachio, roasted

100g watercress, washed and roughly chopped

50-75ml ml dressing

salt and pepper to taste

Dressing

60ml lime juice

60ml olive oil

1 tsp Dijon mustard

1 tablespoon nutritional yeast

pinch salt and pepper

Recipe type:

Plant based

Salad

Ingredients terms:

Nectarine

Beetroot

Watercress

Landcress