The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roast Beetroot & Quinoa Salad with Kalamata Olives & Maple Mustard Dressing
We're obsessed with this vibrant salad. You'll roast sweet carrots and earthy beetroot until soft and lightly charred, then pair with a fragrant lentil quinoa mix, creamy avocado and leafy rocket. The dressing? A flavour powerhouse, with sticky maple, peppery mustard and tangy black olives. Perfect for summer!
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 20g walnuts (Nuts)
- 40g rocket
- 250g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 1 avocado
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 handful of fresh dill
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 shallot
- 200g raw beetroot
- 2 carrot
- 1 purple carrot
Nutritional Information
Calories: 704
Protein: 17g
Carbs: 56g
Fat: 45g
Ingredients
- 1 tbsp balsamic vinegar (use half) (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 30g Pitted Kalamata Olives (use half) (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 200g raw beetroot (use half)
- 1 purple carrot (use half)
- 1 shallot (use half)
- 20g walnuts (use half) (Nuts)
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 2 carrot
- 40g rocket (use half)
- 1 handful of fresh dill (use half)
- 1 avocado (use half)
- 250g puy lentils & wholegrain quinoa (use half) (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
Nutritional Information
Calories: 755
Protein: 18g
Carbs: 67g
Fat: 46g
Roast Beetroot & Quinoa Salad with Kalamata Olives & Maple Mustard Dressing
We're obsessed with this vibrant salad. You'll roast sweet carrots and earthy beetroot until soft and lightly charred, then pair with a fragrant lentil quinoa mix, creamy avocado and leafy rocket. The dressing? A flavour powerhouse, with sticky maple, peppery mustard and tangy black olives. Perfect for summer!
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a medium frying pan, a large bowl & a peeler
Roast the root veg
- Trim, peel and cut the beetroot into 2cm chunks. Cut the carrots into 2cm thick batons (peel optional)
- Transfer both to the lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins
Make the dressing
- Meanwhile, thinly slice the shallot. Roughly chop the olives and dill
- Add three-quarters of the maple mustard dressing to the large bowl, along with the olives and 1 tsp olive oil. Season generously with salt and pepper
Heat the quinoa lentil mix
- Thinly slice the avocado
- When the veg has 5 mins remaining, heat the medium frying pan on medium heat. Once hot, add the lentil quinoa mix and break it up with a spoon. Pour in the balsamic vinegar and cook for 2-3 mins, until piping hot. Season with salt
Last bits & plate up
- When ready, add the roast veg, shallot, dill and lentil quinoa mix to the dressing bowl. Season with salt and pepper, then toss to combine
- Add the rocket and toss again, then share between bowls. Top with the avocado slices. Drizzle over the remaining maple mustard dressing. Scatter with the walnuts to finish
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