Ingredients
Makes 2 portions
5 small beetroots
1 tbsp white wine vinegar
A little thyme
2 tbsp dried green lentils
1 tbsp red quinoa, or other grain of choice
1 tbsp plain yoghurt
1 tsp tahini
A small handful of dill leaves, picked
A little crumbled feta
Salt & pepper
Olive oil
Recipe
1. Cook the beetroots in advance – I simmered these in water with a little white wine vinegar, salt & thyme for 2-3 hours, but you could also roast them or buy ready cooked beetroots. Leave to cool slightly then peel and cut into wedges
2. Cook the quinoa and lentils – wash both, cover in separate pans with salted water bring to a simmer and drain when tender. You could also use ready cooked of either of these
3. Blend one (red) beetroot with the yoghurt, tahini & a little olive oil until smooth. Season to taste
4. Meanwhile dress the beetroots, quinoa & lentils with a little vinegar, dill, salt & olive oil. If you have different coloured beetroots you can do this in separate bowls (totally optional) to prevent the red from staining the other colours
5. Spoon the beetroot yoghurt onto a plate, top with the beetroots lentils & quinoa. Top with feta and more dill
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