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