Ingredients
4 | Baby beetroots |
4 | Baby turnips (Main) |
1 to taste | Salt & freshly ground pepper |
1 Tbsp | Olive oil |
¼ cup | Quinoa, cooked |
6 | Olives, green Sicilian |
1 cup | Spinach leaves |
½ | Lemons, juice only |
½ tsp | Dijon mustard |
1 pinch | Caster sugar |
Directions
- Preheat oven to 200C. Put the turnips and beetroot in a baking dish and add olive oil and seasoning.
- Toss then roast for 30 minutes or until tender.
- Put the vegetables into the lunchbox with the quinoa, olives and spinach leaves.
- Whisk together 1 Tbsp olive oil with the lemon juice, mustard, sugar and season to taste to create a dressing to take separately and dress the salad before eating.