Beetroot & Quinoa Salad

Drain the beetroot in a sieve over a bowl retaining the vinegar.

Cut the beetroot into bite sized wedges.

First zest then segment the oranges. Squeeze the left-over core and retain the juice.

Cook the quinoa according to packet instructions, usually 10-12 minutes in salted water. Allow to cool.

Tip the quinoa into a large bowl and fluff with a fork to break up the grains.

Add orange segments, parsley, spinach and zest of the orange. Season with salt and pepper and mix well.

In a separate bowl mix the rapeseed oil, mustard, juice of the orange and 50ml of retained vinegar. Season and whisk till emulsified.

Add beet wedges and crumbled feta to the quinoa, add dressing and mix.

Serve immediately.