Beetroot & Quinoa Power Salad with Iron-Infused Dressing

A vibrant, nutrient-dense salad featuring iron-rich ingredients and a unique dressing enhanced with the Iron Egg.

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4

Ingredients:

For the Iron-Infused Dressing:

• 60ml extra virgin olive oil
• 30ml fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• 1 teaspoon honey
• 200ml water
• 1 Iron Egg
• Salt and freshly ground black pepper, to taste

For the Salad:

• 200g quinoa, rinsed
• 400ml vegetable stock
• 3 medium beetroots, peeled and cut into 2cm cubes
• 2 tablespoons olive oil
• 100g baby spinach leaves
• 2 ripe avocados, diced
• 100g feta cheese, crumbled
• 50g pumpkin seeds, toasted
• 1 small red onion, finely sliced
• Fresh herbs (parsley, mint, or coriander), roughly chopped

Method:

STEP 1
Preheat the oven to 200°C (180°C fan). Place the beetroot cubes on a baking tray, drizzle with olive oil and season with salt and pepper. Roast for 25 minutes, or until tender and slightly caramelized. Allow to cool.

STEP 2
Meanwhile, cook the quinoa. Place the rinsed quinoa and vegetable stock in a saucepan, bring to a boil, then reduce heat and simmer for 15 minutes until tender and the liquid is absorbed. Fluff with a fork and set aside to cool.

STEP 3
To make the iron-infused dressing, bring the water to a simmer in a small saucepan. Add the Iron Egg and simmer for 10 minutes. Remove the Iron Egg carefully and allow the water to cool. Measure out 2 tablespoons of the iron-infused water and combine with the olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, and honey in a jar. Seal and shake vigorously until emulsified. Season with salt and pepper to taste.

STEP 4
In a large bowl, combine the cooled quinoa, roasted beetroot, baby spinach, diced avocado, sliced red onion, and most of the feta and pumpkin seeds (reserve some for garnishing).

STEP 5
Drizzle with the iron-infused dressing and toss gently to combine. Transfer to a serving platter or individual plates, then sprinkle with the remaining feta, pumpkin seeds, and freshly chopped herbs.

Tips:

• The salad can be prepared up to a day in advance, but add the avocado and dressing just before serving.
• For maximum iron absorption, ensure the lemon juice is fresh as vitamin C aids iron absorption.
• This salad provides approximately 25% of your daily iron requirements.
• The dressing can be stored in the refrigerator for up to 3 days.
• For a vegan version, substitute the feta cheese with firm tofu marinated in lemon juice and herbs.