This recipe uses the Breville Fast Slow Pro™ - The Combination Pressure and Slow Cooker That Knows The Time, Temperature and Pressure Different Foods Need.
Ingredients
750g small beetroot, trimmed, washed
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup (125ml) extra-virgin olive oil
Salt and freshly ground black pepper
3 cups (600g) cooked quinoa
1/2 cup (100g) fresh flat leaf parsley, chopped
1/4 cup (20g) fresh mint leaves, chopped
120g feta, crumbled
60g toasted pistachios
Method
For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker
Place the trivet and steamer basket in the cooking bowl. Pour 1 cup (250ml) of water into the bowl and place the beetroot in the steamer basket
Select PRESSURE COOK POTATOES and adjust cooking time to 15 minutes
When cooking has completed, let the beetroot cool slightly then squeeze gently to remove the skins. Refrigerate until completely cooled
While the beetroot cook, make the dressing. In a small bowl, combine the lemon juice and Dijon mustard. Slowly whisk in the olive oil; season to taste with salt and freshly ground black pepper. Reserve until ready to use
To assemble salad, slice or quarter beetroot. Combine with cooked quinoa, chopped flat leaf parsley and mint in a large bowl. Whisk the dressing to combine then pour over salad, tossing gently. Adjust seasoning then top salad with crumbled feta and toasted pistachios. Serve immediately or refrigerate, covered
Tips & Hints
To prepare 3 cups of quinoa, combine 1 cup of rinsed dry quinoa with 1 1/4 cups water and pressure cook on the RICE setting for 5 minutes.
