2 Baby onions
100ml Red wine Vinegar
45ml Lemon Juice
15ml Dijon Mustard
50ml Olive Oil
Peel beetroot and into ¼ ers place in boiling water and cook until tender 10mins, remove from water and allow to cool in fridge.
Place quinoa in boiling water for 15mins or until cooked.
Strain and leave on baking tray to cool in fridge.
Slice baby onion in rounds 2mm thick and place in vinegar & sugar until ready to serve.
Whisk together lemon juice, mustard & olive oil until emulsified to form dressing.
Combine all ingredients in a bowl except feta and mix well.
Place on serving dish and crumble feta over the top.
Recipe courtesy of UCOOK.
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