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Beetroot Quinoa Risotto

Beetroot Quinoa Risotto

By: Naomi Sherman

This was one of my very first recipes, created from a combination of a beetroot “risotto” in a cookbook and my favourite dish at a cafe. The sweet earthiness of the beetroot combines perfectly with the peppery rocket and salty feta. This dish is hearty enough to eat as a main dish but also makes a fabulous side, especially with lamb.



Prep time

Cook time



  • 500g whole beetroot
  • 1 tbsp olive oil
  • 1 cup uncooked quinoa
  • 2 cups chicken stock or water
  • 50g rocket
  • 100g feta


  • Preheat the oven to 200°C. Scrub the beetroot well and place on a foil-lined baking tray. Drizzle with olive oil and cover with another sheet of foil.
  • Bake the beetroot for 1 hour and then sit aside to cool.
  • Once cool, place roasted beetroot in a blender and blitz until smooth.
  • Rinse the uncooked quinoa under cold running water.
  • Place quinoa in a saucepan with 2 cups chicken stock or water.
  • Cover and bring to the boil, then reduce to a simmer for 15 mins with the lid on.
  • Remove from the heat and set aside, still covered, for a further 10 mins. Fluff gently with a fork.
  • Stir the rocket through the warm quinoa and mix the beetroot purée through.
  • To finish, gently fold through the crumbled feta.
  • Garnish with cracked pepper and/or fresh thyme and serve.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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