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Baby turnips and beetroot with quinoa and sicilian olives

Name: Baby turnips and beetroot with quinoa and sicilian olives
Cook time: 30 min
Total time: 30 min
Yield: 1
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

30 min

for 1 people

Babiche Martens

Amanda Laird

Food writer

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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

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.