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Goat's Cheese, Roast Beets & Pickled Rhubarb Grain Bowls
Tender roasted roots, peppery watercress and pearls of red and white quinoa make a delicious warm spring salad, dressed with a squeeze of orange and a handful of aromatic mint. You'll make a quick rhubarb & ginger pickle to sprinkle on top for crunch and finish the dish with a dollop of creamy goat’s cheese.
Ingredients
- 200g beetroot
- 200g carrots
- 2 red onions
- 300g rhubarb
- A thumb of ginger
- 3 tbsp honey
- 1 tbsp cider vinegar
- 1 orange
- A handful of mint
- 250g red & white cooked quinoa
- 50g watercress
- 100g soft goat's cheese
Prep: 15 mins | Cook: 40 mins
Method
1. Preheat your oven to 220°C/Fan 200°C/Gas 7. Line a baking tray with foil or baking paper.
2. Scrub the beetroot, trim off the ends and chop into small cubes (no need to peel unless you prefer to). Trim the carrots and cut them in half lengthways (again, no need to peel). Peel the onions and thickly slice them.
3. Tumble the veg onto the lined baking tray. Drizzle over 1 tbsp oil and dust over some salt and pepper. Toss to coat the veg. Slide into the oven for 40 mins, turning the veg over halfway through cooking, till tender and lightly browned.
4. Meanwhile, trim the ends from the rhubarb sticks and slice them as thinly as possible. If you have a mandoline, you can use that to slice it extra thin. Pop the rhubarb into a bowl. Finely grate in the ginger. Add the honey, cider vinegar and a good pinch of salt. Mix everything together really well and set aside to pickle.
5. In a separate, large mixing bowl, squeeze in the juice from the orange. Finely chop the mint leaves and add them to the bowl. Tip in the cooked quinoa and toss together.
6. Remove the carrots and beetroot from the oven when cooked. Tip into the bowl with the quinoa and toss together. Taste and add more salt orpepper, if you think it needs it.
7. Divide the watercress between a couple of shallow bowls. Top with the roast veg and quinoa. Dot over the goat’s cheese and add a good spoonful of the pickled rhubarb, spooning over the gingery juices. Serve straight away.
8. No Stains, All Gains
Beetroot likes to stain everything a cheerful purple colour. When you're preparing beetroot, use a glass chopping board or one you can wash up straight away, and wear an apron to protect your clothes. You can squeeze a little lemon juice onto your hands and rub them together to help shift any beetroot stains from your fingers.
Beetroot likes to stain everything a cheerful purple colour. When you're preparing beetroot, use a glass chopping board or one you can wash up straight away, and wear an apron to protect your clothes. You can squeeze a little lemon juice onto your hands and rub them together to help shift any beetroot stains from your fingers.
9. Love Your Leftovers
Any leftovers can be stored in the fridge in an airtight tub for up to 2 days and are best eaten cold as a salad. Store leftover rhubarb pickled separately (see tip below).
Any leftovers can be stored in the fridge in an airtight tub for up to 2 days and are best eaten cold as a salad. Store leftover rhubarb pickled separately (see tip below).
10. In A Pickle
Any leftover rhubarb pickle will keep in the fridge in an airtight container for up to 5 days. It will pair deliciously with curry or noodle dishes and is great in a cheese toastie.
Any leftover rhubarb pickle will keep in the fridge in an airtight container for up to 5 days. It will pair deliciously with curry or noodle dishes and is great in a cheese toastie.
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