Roasted Beet, Carrot And Quinoa Salad - cooking recipe

Ingredients

1 lb baby beets, trimmed
12 None small carrots
2 tsp vegetable or olive oil
2.75 oz quinoa, rinsed
1/2 cup hazelnuts, toasted, roughly chopped
3.5 oz feta, crumbled
3 cups baby spinach
2 tsp lemon zest, finely grated
2 tbsp lemon juice

Preparation

Preheat oven to 400\u00b0F. Wrap beets individually in foil. Place in a roasting pan and bake for 30 mins. Add carrots to pan and drizzle with oil. Bake for 25-30 mins, until vegetables are tender. Cool for 5 mins. Carefully peel beets and cut into quarters.
Meanwhile, cook quinoa in a saucepan of boiling water for 12 mins, or until tender. Drain well. Transfer to a large, heatproof bowl.
Add beets, carrot, hazelnuts, feta, spinach, zest and juice to quinoa and toss to combine. Season to taste and serve.