Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Asparagus
    • Avocado
    • Beetroot
    • Berries
    • Cheese
    • Chicken
    • Mielies
    • Potatoes
    • Spinach
    • View all
  • Dishes
    • Chakalaka
    • Braai
    • Fridge desserts
    • Mediterranean
    • Sandwiches
    • Plant-based
    • Potjies
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Divine daiquiri
Beverage recipes

Divine daiquiri

10 minutes
Overnight roasted lamb shoulder
Christmas recipes

Overnight roasted lamb shoulder

10–12 hours
Rooibos-and-whisky-glazed gammon
Braai recipes

Rooibos-and-whisky-glazed gammon

4 hours
  • Home
  • Recipes
  • beetroots
Beetroot and vanilla salmon gravadlax
Beetroot recipes

Beetroot and vanilla salmon gravadlax

Beetroot carpaccio
Beetroot recipes

Beetroot carpaccio

20 minutes
Boerewors with beetroot, feta and strawberry salad

Boerewors with beetroot, feta and strawberry salad

15 - 20 minutes
Bay leaf kebabs with baked cannellini beans
Beans recipes

Bay leaf kebabs with baked cannellini beans

30 minutes
Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps
Burger recipes

Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

20 minutes
Pickled turnips and beetroot with rustic chicken liver pate
Beetroot recipes

Pickled turnips and beetroot with rustic chicken liver pate

15 minutes
Beetroot gravadlax with beetroot pickled eggs
Egg recipes

Beetroot gravadlax with beetroot pickled eggs

45 minutes, plus marinating and pickling time
Chilli-spiced dark chocolate and beetroot cupcakes
Chilli recipes

Chilli-spiced dark chocolate and beetroot cupcakes

20 - 25 minutes
Beetroot, baby marrow and goat's cheese flat bread

Beetroot, baby marrow and goat’s cheese flat bread

15 minutes
Beetroot tarts

Beetroot tarts

45 minutes
Baby beetroot raita with watercress salad

Baby beetroot raita with watercress salad

15 to 20 minutes
Pan-fried salmon with beetroot quinoa salad
Quinoa recipes

Pan-fried salmon with beetroot quinoa salad

25 minutes
Load more
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2025 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Pan-fried salmon with beetroot quinoa salad

By Hannah Lewry
4
Easy
35 minutes
25 minutes

Ingredients

  • 12 baby beetroot, cleaned
  • 4 T avocado oil
  • Sea salt and freshly ground black pepper to taste
  • 2 thyme sprigs, leaves picked
  • 1 lemon, juiced
  • 1/2 cup flat-leaf parsley, chopped
  • 1 cup quinoa, cooked according to package instructions
  • 4 x 200 g salmon fillets
  • Fresh mint shredded, for serving

Method

Preheat the oven to 180°C. Toss the beetroot in 1 T avocado oil, then arrange on a baking tray, sprinkle with sea salt and top with thyme leaves. Roast for 35 to 40 minutes, or until tender and caramelised.

Remove the skins from the beetroot, then pureÅLe the flesh with 1 T avocado oil.

Fold the beetroot puree, lemon juice, parsley and 1 T avocado oil into the cooked quinoa. Season to taste and set aside.

Cut the salmon fillets into bite-sized cubes, then rub with the remaining avocado oil and season to taste. Sear in a pan over a high heat for 30 seconds, or until deep gold in colour but still pink inside.

Serve immediately with the beetroot quinoa salad and shredded fresh mint.