Beetroot Quinoa, Macadamia Ricotta & Orange Dressing

Name: Beetroot Quinoa, Macadamia Ricotta & Orange Dressing
Yield: Serves 4
Ingredients: 1 tablespoon basil; 1 tablespoon parsley; 1 tablespoon mint; salt and pepper, to taste; 4 small beetroots (beets); pink Himalayan salt and black pepper, to taste; lemon juice, to taste; 1 batch Macadamia Ricotta; 440 g (1 lb / 2¼ cups) quinoa; mixed baby salad leaves; 2 oranges, sliced; bunch of mint leaves; Big Batch Dressing

Preparation info

Serves
4

Difficulty
Easy

Appears in

Happy Vegan Food

By Bettina Campolucci Bordi

Published 2022

About

A brightly coloured, bound to impress salad platter. Another favourite eaten on a hot summer’s day or when wanting and needing a more substantial salad.

Ingredients

1 batch Macadamia Ricotta
lemon juice, to taste
salt and pepper, to taste

Summer
Vegan
Gluten-free

Method

Use a fresh batch of macadamia ricotta or let it ferment for a day. (The difference between leaving it to ferment or not is the added benefits of the probiotics and the acidic ‘cheesy’ taste it gets from the fermentation process.) Then add salt, pepper and lemon juice to the cheese until you have a good balance between salty and acidic.

Roll out a big piece of cling film (plastic wrap)