Wash and trim the beetroot prick with a fork acouple of times and wrap in foil. Place in the oven at 180° for approx 20 to 25mins. Test to see if they are tender, cooking for longer if needed. When tenderremove from the oven peel of the foil and allow to cool.
Rinse the quinoa thoroughly before cooking.Place the quinoa in a saucepan with 2 cups of water. Bring to the boil, cover turndown the heat and simmer for around 12 to 15 mins, until all of the water isabsorbed. Turn off the heat leave the lid on to allow any excess liquid to beabsorbed. This will also make the quinoa light and fluffy.
While the quinoa and beetroot are cooking the remainder of the salad can be prepared
Dry fry the walnuts until golden and crispybeing careful not to allow any of the nuts to burn. Remove from the pan so theydo not keep cooking and allow to cool.
Slice the red onion thinly. Finely chop the mintand slice the avocado, set these aside.
Once the quinoa has cooled place the quinoa,sliced onion, mint and salad greens in a bowl and mix lightly to combine
The cooled beetroot should now be ready to peel.Remove the skins and cut into wedges. Arrange the beetroot wedges over thesalad with the sliced avocado.
Top the salad with the toasted walnuts andfetta.
Place the dressing ingredients in a jar with a tight fitting lid. Shake until well combined. Pour over salad just beforeserving.