Spring meal salad of quinoa and beet

Name: spring meal salad of quinoa and beet
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 600 g peeled carrots; 500 g boiled beetroot; 60 ml vinaigrette de vin rouge; 275 g organic 3 color quinoa; 100 g goat cheese natural; 125 g creme fraiche; 20 g fresh chives; 45 g white garnish almonds; 75 g arugula

Salad of peeled carrots, boiled beetroot, vinaigrette, quinoa, goat's cheese, creme fraiche, chives, almonds and rocket.

Ingredients

Kitchen Stuff

1 baking dish (25 x 35 cm)

Directions

Preheat the oven to 200 ºC. Cut the carrots into 2 cm sloping pieces.
Grease the oven dish. Peel the beetroot, cut into wedges and put in the oven dish with the carrots.
Sprinkle with the vinaigrette, (freshly ground) pepper and possibly salt. Bake for about 30 minutes in the oven.
Meanwhile, cook the quinoa according to the instructions on the packaging. Drain, do in a large bowl and let cool slightly.
Put the goat cheese and crème fraîche in a bowl and beat with a hand mixer in 1 min. Cut the chives finely and spat through them.
Season with (freshly ground) pepper.
Chop the almonds coarsely and roast 3-4 min. In a frying pan without oil or butter until golden brown.
Spoon the arugula through the quinoa and vegetables. Divide the whipped goat's cheese over the salad. Sprinkle with the almonds.