Beetroot, squash & quinoa salad
- 400g pack Growers Selection Butternut Squash & Sweet Potato
- 5 tbsp mild olive oil
- 1/2 300g pack Asda Long Life Cooked Beetroot
- 2 tbsp balsamic vinegar
- 1 tbsp clear honey
- 300g Good & Balanced Quinoa, rinsed
- 1 level tsp Dijon mustard
- 2 ripe avocados
- 80g pomegranate seeds
Pre-heat the oven to 200C/180C Fan/Gas 6. In a roasting tin, toss the squash and sweet potato with 1 tbsp of the oil.
Cut each beetroot into 8 wedges and put in another roasting tin. Mix together 1 tbsp olive oil, 1 tbsp balsamic vinegar and 2 tsp honey. Toss with the beetroot to coat.
Roast all the vegetables in the oven for 30-35 minutes, until tender.
Put the quinoa in a pan, cover with water and heat until simmering. Cover the pan and simmer for 20 minutes, then drain well.
Whisk together the rest of the oil, vinegar and honey plus the mustard. Season, then stir into the quinoa along with the roasted vegetables.
Peel, stone and slice the avocados. Arrange on the quinoa salad. Scatter over the pomegranate seeds.