Quinoa salad with summer carrots + Chioggia beets

To celebrate summer this year, we've collaborated with our favourite French chef, Nicolas Vahé, to offer a series of delectable dishes to be made in the comfort of your own home. 

Vahé says, "why spend hours in the kitchen, when you can make tasty gourmet treats in no time?"  We couldn't agree more. 

First up, is the undeniably delicious 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.