Beetroot, Blood Orange and Quinoa Salad Recipe

This salad creates bold, eye catching and fun colours, every element entices you into wanting another mouthful. I love how refreshing and light this salad is.

The hearty grain of quinoa is an extremely healthy ingredient to use in cooking, especially for salads. It has a rich source of protein as well as a few vitamins and minerals, it is high in essential amino acids which is a fantastic protein source.

Quinoa has been a food trend for a few years now, popular with people trying to eat healthily and to ensure they are getting a good intake of nutrients. It has a slight nutty flavour and partners well with root vegetables such as beetroot and onions, and as seen with this salad also compliments citrus flavours well.



  • 2 shallots, finely diced
  • ½ zest of blood orange
  • ½ zest of lemon
  • 2tbsp blood orange juice
  • 1tbsp fresh lemon juice
  • a few leaves of coriander, chiffonade
  • ¼ tsp salt
  • ¼ tsp ground cumin
  • 3tbsp extra virgin olive oil


  • 1 cup quinoa
  • 1 3/4 cup of water
  • ½ teaspoon salt
  • ½ a blood orange segmented
  • 1 whole avocado, peeled and cubed
  • 2 medium beetroots
  • Pomegranate seeds

Beetroot Salad Above a


  1. Place the two medium beetroots into some foil and place on a tray into an oven at 180 degrees. This will take about 45 minutes to an hour.
  2. To make the dressing, put all the dressing ingredients into a jug and mix together. Taste as you go along to ensure the correct acidity and consistency. Set aside.
  3. Place the quinoa, salt and water into a saucepan and bring to the boil. Reduce the heat and simmer for a further 10 minutes.
  4. TIP: to recognise the quinoa is cooked, it should look a little transparent around the edges and the water should have absorbed into the grain.
  5. Remove from the heat, fluff with a fork and add a knob butter.
  6. Peel and cube the avocado and segment the blood orange.
  7. Remove the beetroots from the oven and peel (whilst wearing gloves) the skin off and slice into wedges.
  8. Bring the salad together by combining the quinoa, avocado, beetroot and orange segments into a bowl.
  9. The top with pomegranate seeds and the dressing.