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Summer tomato, beetroot and lemony ricotta quinoa salad

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

1 bunch fresh candy or plain beetroot, peeled
300 g mini cucumbers
300 g vine tomatoes, halved
3 T olive oil
1 lemon, juiced
4 anchovies, chopped
1 T capers, chopped
1 T red wine vinegar
200 g Woolworths red-and-white quinoa blend
2 t mint finely chopped
2 x 120 g Woolworths decadent low-fat cream cheese bites packs

Method

Using a vegetable peeler, shave the beetroot and cucumber into thin slices. Marinate the beetroot, cucumber and tomatoes in the olive oil, lemon juice, anchovies, capers and red wine vinegar.

Cook the quinoa according to package instructions. Drain and allow to cool slightly.

Toss the quinoa with the marinated vegetables, mint and decadent cream cheese bites to serve.

Chef's note: The shaved beetroot and cucumber marinate beautifully in the zingy dressing, soaking up all its fantastic flavours.

Discover more salad recipes here.