Quinoa salad with beet, fennel and orange


As we approach Spring, we should all consider using seasonal ingredients and aid our immune system! Beets are now in season, and with their vitamins, antioxidants and digestive properties, it would be a shame not to add them to our dishes. In this occasion, I would like to suggest a lovely spring salad that is loaded with beets, fennel and orange slices. You can have it as a side or as a main, in this case I decided to pair it with quinoa and have it as a delicious lunch.


  • 450g cooked beets- steamed or roasted, peeled and cut into wedges
  • 2 oranges ( feel free to sub 1 blood orange), peeled, cut into bite sized pieces
  • 1 medium fennel bulb, cored and shaved thinly
  • 15g thinly sliced red onion
  • 5g fresh dill or mint- chopped
  • 5g cup fresh italian parsley – chopped


  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 tsp honey
  • 1 tsp salt and pepper, more to taste


  1. Place the cooked cut beets, oranges and fennel in a medium bowl. Add fresh herbs.
  2. Add dressing ingredients, and toss.  ( It helps to warm the honey first if using- I just place the jar of honey in a bowl of hot water to loosen it.)  Alternatively, you could whisk the dressing ingredients separately in a small bowl, then toss with the salad.
  3. Taste for salt and acid. Add more salt and vinegar to taste.
  4. Serve on warm quinoa (you can add avocado and/or crumbled goats cheese if you wish)


Visit our blog for more articles and recipes.

Let’s get social! Find us on FacebookInstagramLinkedIn and Twitter!

recipe and image from


Leave a Reply

Your email address will not be published. Required fields are marked *

    Your Cart
    Your cart is emptyReturn to Shop