Great company for a lovely piece of organic chicken
I bought a bunch of lovely fresh beets yesterday, and wanted to use them today. I came up with this side-dish, or ‘warm salad’ if you like. It was quite delicious with lots of different tastes and textures, and the best thing about it: both my kids now love beetroot 🙂
- Boilded red quinoa
- beets, cut into chunks, baked in an oven with olive oil, salt and pepper on 180’C until tender and sweet
- feta cheese
- lots of chopped flat-leaf parsley (I forgot to mix it in before I took this picture).
- olive oil
- good quality balsamic vinegar
- a few drops of honey, maple- or agave sirup
- salt and pepper
The dressing should be thick, sweet and salty.
Mix everything together and serve with chicken, or by itself as a vegetarian lunch or dinner.