From Paddock to Plate

Beetroot is one of those vegetables that bridges the gap between seasons beautifully. In winter, it brings colour and sweetness to otherwise hearty dishes, and in summer it holds its own in salads and light meals. Growing beetroot is simple — sow, thin out, and let them swell in the cool soil. They’ll happily sit in the ground until you’re ready to pull them, which makes them a reliable crop for any kitchen garden.

This roasted beetroot, feta, and quinoa salad is a paddock-to-plate recipe that works perfectly for winter. It’s hearty, nourishing, and colourful enough to brighten the table on grey days. Adding quinoa (or risoni if you prefer) makes it a meal in itself, rich in fibre and protein, with enough substance to keep you full.

Ingredients (serves 4)

• 4 medium beetroot, scrubbed and trimmed
• 1 cup quinoa (or risoni pasta)
• 2 tbsp olive oil
• 100g feta, crumbled
• ½ cup walnuts, toasted
• 2 cups rocket, spinach, chicory or kale
• Handful parsley or mint, chopped
• 1 tbsp balsamic vinegar
• Salt & pepper to taste

Method

1. Preheat the oven to 200°C. Wrap each beetroot in foil with a drizzle of olive oil and roast for 45–60 minutes, until tender when pierced.
2. While the beetroot roasts, cook quinoa (or risoni) according to the packet instructions. Drain well and set aside.
3. Once the beetroot is cool enough to handle, peel and cut into wedges.
4. In a large bowl, toss the beetroot with quinoa, greens, herbs, feta, and walnuts.
5. Dress with balsamic and olive oil, season with salt and pepper, and serve warm or cold.

Kitchen Notes

• Roast extra beetroot while the oven is on — it stores well in the fridge for 3–4 days and can be sliced into sandwiches, blitzed into dips, or stirred through risottos.
• Swap walnuts for almonds or pecans if that’s what’s on hand.
• For a vegan version, try crumbled tofu or cashew cheese instead of feta.

Final Thought

This salad is a reminder of how simple ingredients can be transformed with just a little planning. From paddock to plate, beetroot proves its versatility in the garden and in the kitchen.