1.2 kg beetroot
1¼ cups Ceres Organics White Quinoa
1/3 cup Ceres Organics Raw Pitted Dates, diced
3 spring onions, finely chopped
1 red onion, sliced
1/2 cup fresh mint and fresh basil, chopped
1 ripe avocado, sliced
1/3 cup Ceres Organics Paleo Savoury Mix
1 lemon, zest and juice
3-4 tablespoons Ceres Organics Coconut Balsamic Dressing
2 tablespoons Ceres Organics Extra Virgin Olive Oil
1 teaspoon ground cumin
Peel then place beetroot in a large pan of water. Cover and bring to the boil. Cook for 20
minutes or until tender when prodded with a knife. Drain and set aside to cool. When cooled,
cut into chunks.
Cook quinoa following packet directions. Set aside to cool.
Mix dressing ingredients together, pour over the chunks of beetroot and set aside.
On a serving platter or large serving dish, create 2-3 layers of quinoa, beetroot, dressing, dates,
feta, spring onions, red onion and herbs.
Top with avocado then sprinkle over paleo savoury mix.