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Quinoa salad with summer carrots and Chioggia beets

Prep time 40 minutes
Serves 4 people
Difficulty Easy

Ingredients
8 medium sized summer carrots
6 small Chioggia beets
3 tbsp. Nicolas Vahé Olive Oil / Basil
½ Nicolas Vahé Quinoa
½ Nicolas Vahé Salad Dressing / Basil
100 g feta cheese, small chunks
½ Nicolas Vahé Caramelised Hazelnuts with rosemary, chopped

Preparation
Preheat the oven to 200°. Cut carrots and Chioggia beets in chunky buts, mix with olive oil and roast in the oven for approx. 20 minutes. Boil Quinoa according to recommendations on the packaging. Drain the quinoa and allow to cool off. Mix quinoa with Salad Dressing. Serve quinoa with roasted carrots, roasted Chioggia beets, feta cheese and hazelnuts.

Olive oil, Basil, 25 cl.

Olive oil, Basil, 25 cl.

Organic Quinoa Mix, 350 g.

Organic Quinoa Mix, 350 g.

Dressing, Basil, 25 cl.

Dressing, Basil, 25 cl.

Caramelised hazelnuts, with rosemary, 70 g.

Caramelised hazelnuts, with rosemary, 70 g.

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