400g baby beets, scrubbed

150g baby onions, peeled (or shallots)

50ml olive oil

few sprigs thyme

2 cloves garlic

200g cooked red quinoa

100g walnuts

For the dressing

40g tahini

50ml rice vinegar

90ml x v olive oil

a few rocket leaves and greek yoghurt to serve


1. Toss the beets and onions in oil, season and roast at 200°c for 40 minutes with the garlic and thyme

2. Walnuts, toss in oil and roast at 200°c for around 8-10 minutes or until toasted

3. To make the dressing, whisk it all together, then toss the beets and onions in it

4. Serve everything on a large platter/bowl

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