Roast Beetroot & Quinoa Salad with Avocado, Walnuts & Olive Mustard Dressing

Serving size

1 person 2 people 4 people

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
600g raw beetroot

Allergens

Contains: Nuts, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	102Kcal	570Kcal
	425kJ	2387kJ
Fat	5.9g	33g
of which saturates	0.9g	4.9g
Carbohydrates	9g	51g
of which sugars	4.6g	26g
Protein	2.9g	16g
Salt	0.19g	1.1g
Fibre	3.0g	17g

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Vegan 1/3 daily fibre 5 of 5 a day Low sat fat

Roast Beetroot & Quinoa Salad with Avocado, Walnuts & Olive Mustard Dressing

Prep time: 15 mins

Total time: 35 mins

Cuisine: British

Food group: Vegan

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.

Cooking Instructions

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.

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 half 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. Drizzle with the remaining maple mustard dressing. Scatter with the walnuts to finish