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🥗 Colorful beet salad with citrus fruits and goat cheese

633 kcal · 30 min · 4 servings

Ingredients

• 125 g Quinoa
• Salt
• 6 Beetroot bulbs (600–800 g)
• 2 Organic Oranges
• 1 Organic Pink Grapefruit
• 4 tbsp Apple cider vinegar
• 3 tbsp Honey
• Pepper
• 2 Salad hearts
• 100 g Brussels sprouts
• 4 tbsp Olive oil
• 30 g Cashew nuts (2 tbsp)
• 30 g Seed mix (2 tbsp; sunflower, pumpkin and pine nuts)
• 1 tbsp Soy sauce
• 2 tbsp Dill tips
• 1 tsp Grainy mustard
• 200 g Soft goat cheese (from the roll; 45 % fat in dry matter)

Instructions

1. 1. Bring twice as much water as quinoa to a boil and add some salt.
2. 2. Cook the quinoa in this water for 12 to 15 minutes.
3. 3. Remove the pot from the heat and cover it.
4. 4. Let the quinoa swell for 5 minutes.
5. 5. Then let the quinoa cool down completely.
6. 6. Peel the colorful beets and grate them very finely.
7. 7. Peel oranges and grapefruits so that you remove the white pith.
8. 8. Cut out the fruit pieces between the membranes.
9. 9. Catch the juice in a bowl in the process.
10. 10. Put the fruit pieces and the grated beets into a large bowl.
11. 11. Add one tablespoon of apple cider vinegar, one tablespoon of honey, salt and pepper.
12. 12. Mix everything well and let the mixture marinate for 20 minutes.
13. 13. Wash the lettuce hearts and spin them dry.
14. 14. Cut the lettuce hearts into thin strips.
15. 15. Clean and wash the Brussels sprouts.
16. 16. Grate the Brussels sprouts very finely.
17. 17. Loosen the cooled quinoa with a fork.
18. 18. Add two tablespoons of oil to the quinoa.
19. 19. Season the quinoa with salt and pepper.
20. 20. Chop the cashew nuts coarsely.
21. 21. Heat a pan without fat over medium heat.
22. 22. Roast the cashew nuts in the pan for 3 minutes.
23. 23. Add the quinoa to the pan and roast it for 3 minutes with it.
24. 24. Add soy sauce and the remaining honey to the pan.
25. 25. Boil the mixture for about 3 minutes until it becomes thick.
26. 26. Whisk the caught citrus juice with the remaining oil.
27. 27. Add dill and mustard to the dressing mixture.
28. 28. Season the dressing with pepper.
29. 29. Slice the goat cheese.
30. 30. Arrange the marinated beet-fruit mix on a large plate.
31. 31. Distribute the salad, the Brussels sprouts and the quinoa on the plate.
32. 32. Place the goat cheese slices on top.
33. 33. Drizzle the salad with the dressing.
34. 34. Distribute the roasted nut-quinoa mixture on top.

Nutrition per serving

• kcal: 633
• Protein: 24 g · Fett/Fat: 30 g · Carbs: 61 g