Rugani Beetroot Quinoa Salad

By Karl Tessendorf, Crush Magazine.

A flavoursome combination of beetroot, butternut, quinoa, feta and rocket making for a wholesome meal or side

Prep 15 mins
Cook 60 mins
Ready-in 75 mins


Beetroot Quinoa
2 C (500 ml) water
2 C (500 ml) red or white quinoa
1 tsp (5 ml) salt
Roasted Butternut
1 large butternut, peeled and cubed olive oil
2 tsp (10 ml) ground cumin
Sea salt and freshly ground pepper
Salad Toppings
½ C (125 ml) pumpkin seeds, toasted
5-6 pickled baby beetroots, quartered
125 g feta, crumbled
1 bag of wild rocket


Beetroot Quinoa
  1. Add the Rugani 100% Beetroot Juice , water, quinoa and salt to a medium-size saucepan and cook according to the package details. Once cooked, remove from the heat and set aside to cool.
Roasted Butternut
  1. Preheat the oven to 220 ºC. Toss the cubed butternut with olive oil, cumin and salt and pepper. Place onto a roasting tray and roast until the butternut is soft and the edges are beginning to caramelise. Remove from the oven and allow to cool.
  2. Toss the cooked quinoa with half of the roasted butternut and half of the baby beets. Then top with the rest of the butternut and beetroot pieces. Crumble over the feta and seeds and garnish with fresh rocket.

*Note the beetroot juice in the quinoa will give the feta and butternut a pink tinge, so the second half of your garnishes aside and top your salad just before serving.

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