Beetroot color red quinoa and gives balance to the salty cheese. The salad is good for chicken, lamb and halloumi.
Cuisine: European
Serves: 20
Cook time: 
Total time: 
  • 600 g beetroot
  • 2 dl quinoa
  • 5 cups vegetable broth
  • 1 / 2 red onion
  • 140 g precious
  • 2 cups cream
  • 50 g of salt roasted almonds
  • 75 g arugula
  • 2 tablespoons olive oil
  1. Peel and cut the beets into small pieces. Cook the quinoa and beets in the broth for about 15 minutes. Peel and slice the onions thinly. Grate half the cheese and mix with sour cream. Chop the almonds coarsely. Mix quinoa, onion and arugula on a large platter. Crumble over the rest of the cheese and top with almonds. Serve with sour cream.