Dish Description: This is tasty and healthy option for your lunch or dinner. High on fiber, low calorie, this dish is a great source of proteins.

girl-and-the-goose-ballsbridge-chef-micheal-sabik
SERVES 4

Ingredients

2 medium sized Red beets

2 medium sized Golden Beets

2 medium sized Candy Beets

1 pack of Rocket Salad – washed

20 ml Balsamic Vinegar

60 ml Olive Oil

100g Quinoa

100g Haloumi Cheese – block

40g Toasted pine nuts

Method

Wrap each beet in foil. Place the beets directly onto the oven rack and roast on 180 degrees celsius until tender for about 50 minutes. You can use toothpick to check if they are soft enought. Remove the foil from the beets and set aside until cool enough to handle. Cut each beet into 8 to 10 wedges.

To make the dressing – combine balsamic vinegar and olive oil in a blender or with whisk – season with salt and pepper. To make quinoa please follow instructions on the pack (Usually quinoa boiled in water for 10 – 12 minutes)

Just before serving, slice your Haloumi into twelve even slices, heat the griddle pan and lightly fry the cheese. Meanwhile in a bowl dress your rocket with dressing. Combine with beetroots (keep few pieces for garnish) and your portion of quinoa. Place the mix to your serving plate. Top with 3 slices of grilled Haloumi and toasted pine nuts. Garnish with rest of the beetroot.

TIP

In Our restaurant we prepare each type of beetroot different way. We roasting red beets, boiling golden and pickling candy beets. It's adding bit of twist and variety to this lovely salad.

Enjoy a Delicious 2 Course Meal for Two with Wine for €39.99 in Girl & the Goose, Ballsbridge! Available to use 7 days per week…

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