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 Avocado, Walnuts & Olive Mustard Dressing
Sweet beetroot and bright carrots are roasted 'till golden perfection, then tossed with creamy lentils, fluffy quinoa and leafy rocket in this vibrant salad. Drizzle with a more-ish maple & mustard dressing, with olives adding extra tang! Don't forget to scatter over crunchy walnuts to complete the dish.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 40g walnuts (Nuts)
- 40g rocket
- 500g 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
- 60g 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
- 2 shallot
- 2 carrot
- 1 purple carrot
- 400g raw beetroot
Nutritional Information
Calories: 547
Protein: 15g
Carbs: 46g
Fat: 33g
Roast Beetroot & Quinoa Salad with Avocado, Walnuts & Olive Mustard Dressing
Sweet beetroot and bright carrots are roasted 'till golden perfection, then tossed with creamy lentils, fluffy quinoa and leafy rocket in this vibrant salad. Drizzle with a more-ish maple & mustard dressing, with olives adding extra tang! Don't forget to scatter over crunchy walnuts to complete the dish.
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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 large 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
- Transfer both to the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins
Make the dressing
- Thinly slice the shallots. Roughly chop the olives and dill
- To the large bowl, add the maple mustard dressing, along with the olives and 1 tbsp oil. Season generously with salt and pepper
Heat up the lentil quinoa mix
- Thinly slice the avocado
- When the veg has 5 mins remaining, heat the large frying pan on medium heat. Once hot, add the lentil quinoa mix and break it up with a wooden spoon. Add a splash of water 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 serve into bowls. Top with the avocado slices. Scatter with the walnuts to finish
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