QUINOA + BEETROOT SALAD WITH MINT, SMOKED ALMONDS, CURRANTS + ROASTED GARLIC DRESSING 0

Karen Martini is LITERALLY the Goddess of salads.

The way this lady has (time and time again,) seemingly effortlessly tossed JUST the right number of perfectly matched ingredients together to create a phenomenal salad recipe is beyond me.

And this Salad of hers that I bring to you today is no exception.

I was lucky enough to meet Karen in person a couple of weeks ago and I watched on as she threw this little baby together before my eyes.

Thanks to Kellogg’s new delicious and nutritious Special K ‘Nourish’ (Basically Special K but PACKED to the rafters with Superfoods!) I attended an event where Karen spoke to us about all of the new ‘Nourish’ products. She then demonstrated this Salad (which features Quinoa, same as ‘Nourish’ does!) After she made the salad for us, WE had to make it for her in a “Masterchef” style challenge where we were timed and then Karen taste tested all of our entries and then chose a winner!

…..It wasn’t me but I still have a fan-girl crush on her anyway!

Karen shared with me her shopping list and a few tips about cooking with super foods… Have a read below;

What does your shopping list usually comprise of Karen?

–          A basic selection of herbs and spices; cumin, black pepper, fennel, smokey paprika and cinnamon to name a few. You can find new dimensions on an old favourite are after adding a new spice.

–          Keep on hand grains & pulses; quinoa, oats, freeka, lentils, tins of chickpeas and kidney beans

–          Nuts: almonds, pepitas, sesame seeds

–          Rices; arborio, brown, jasmine and basmati

–          Pasta

–          Tinned tomatoes and tomato paste

–          Anchovies, olives and capers, chilli pastes and sauces

–          Vinegars & oils

What’s your take on “Cooking with Superfoods?”

Cooking with superfoods isn’t something to be scared of! Incorporating superfoods into your daily diet might seem daunting but they can be very simple to prepare and the hero in many dishes! Chia seeds are my current favourite – I blend them with everything to add weight to my meals. I have developed six exclusive recipes for Kellogg’s (including the Beetroot salad) to demonstrate just how easy it can be to cook with superfoods and nutritious ingredients such as quinoa, oats, pepitas and cranberries. If you’re still not convinced, you can receive all the goodness of these ingredients at the start of the day with a bowl of Special K Nourish!

KAREN MARTINI’S QUINOA + BEETROOT SALAD WITH MINT, SMOKED ALMONDS, CURRANTS + ROASTED GARLIC DRESSING

INGREDIENTS

Serves 4

150g white quinoa, washed well

2 large beetroots, stalks trimmed

2 tsp cumin seeds

Sea salt

Freshly ground black pepper

1/2 cup Extra virgin olive oil

1 large bulb of garlic

2 tbsp tahini

100ml white wine vinegar

2 sprigs fresh mint

2 tbsp currants, plumped up in a little hot vinegar for 5 minutes

1 handful smoked

almonds, chopped

100gms of fresh goats curd

METHOD

1. Preheat your oven to 180°C. Place the beetroots on two sheets of foil, season and drizzle with oil then wrap tightly and place on a baking tray. Roast for 45 minutes or until cooked.

2. Drizzle the whole garlic bulb with olive oil, wrap in foil and roast alongside the beetroots for 35 minutes or until fragrant and soft.

3. Remove the beetroots and garlic from the oven and allow to cool while still wrapped.

4. Cook the quinoa in simmering water for around 8 minutes, drain and set aside at room temperature.

5. Slice the roasted beetroot into wedges, approximately 8 slices per beet

6. Combine the tahini, vinegar and 100ml of olive oil in a small measuring jug or cylindrical container. Squeeze the roasted garlic paste out of the skin and into the jug and blitz with a stick blender, adding between 60 and 100ml of water until you have a smooth and creamy dressing. Season to taste.

7. Spread  cooked quinoa on a serving platter and top with the roasted beetroot slices. Spoon over the rest of the quinoa and then spoon over the dressing. Scatter over the currants, mint leaves, cumin seeds and smoked almonds and dollop here and there with some fresh goats curd. Lightly season with salt and pepper and serve.

TO SEE PICS OF THE PROCESS OF ROASTING THE BEETROOT CLICK HERE