Summer tomato, beetroot and lemony ricotta quinoa salad

Summer tomato, beetroot and lemony ricotta quinoa salad

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  • 4
  • Easy
  • Fat conscious Health conscious
  • 20 minutes
  • 20 minutes
  • Kleine Zalze Cellar Selection Rosé 2014


  • 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

Cooking Instructions

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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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