Beetroot Quinoa Salad

Ingredients

• 600 g beetroot (fresh)
• 250 g quinoa
• Salt
• 60 g almond kernels
• 1 tsp fennel seeds
• 1 tbsp powdered sugar
• 100 g yogurt (1.5% fat)
• 2 tbsp salad mayonnaise (50% fat)
• 1 tsp horseradish paste (in jar)
• 1 tbsp Lemon Juice
• pepper (ground)
• 2 sprigs Mint
• 2 tbsp currants

Instructions

1. 1.

   Wash the beetroot and steam for about 40 minutes until tender.

2. 2.

   Rinse the quinoa in a sieve, then cook it in boiling salted water for approximately 10 minutes. Drain in a sieve and let cool.

3. 3.

   Peel the beetroot and allow it to cool to lukewarm temperature.

4. 4.

   Toast the almonds with the fennel seeds in a hot pan until fragrant. Sprinkle with powdered sugar, lightly caramelize, remove from heat, and cool. Then roughly chop together.

5. 5.

   Whisk the yogurt with mayonnaise, horseradish paste, lemon juice, salt, pepper, and optionally some water to taste for the dressing.

6. 6.

   Rinse the mint leaves, shake dry, and pluck the leaves.

7. 7.

   Slice the beetroot into strips. Arrange the quinoa and beetroot on plates. Sprinkle the fennel‑almond mixture with currants over the top, pour the dressing, and garnish with mint before serving.