• 750g raw beetroot, unpeeled
  • 6 tomatoes, halved lengthways
  • 8 tbsp extra virgin olive oil
  • 1 small butternut squash, peeled, deseeded & chopped into 3cm cubes
  • 1 head broccoli
  • 250g fresh peas, shelled (or 60g frozen peas)
  • 3 tbsp quinoa
  • 2 cloves garlic, chopped
  • 200g chestnut mushrooms
  • 2 tbsp lemon juice
  • 150g red cabbage, finely shredded
  • 3 tbsp toasted mixed seeds (sunflower, poppy, sesame)
  • Small handful alfalfa sprouts


  1. Set 3 shelves in the oven and preheat to 200°C.
  2. Put one beetroot aside and place the others in a small roasting tray, sprinkle with salt, add 100ml water and cover with foil. Roast on the top shelf for about 1½ hours.
  3. Lay the tomatoes cut-side up on a baking tray, season with salt, drizzle with olive oil and bake on the lowest shelf for 1 hour.
  4. On another baking tray, roll the butternut squash in olive oil with salt and pepper then roast on the middle shelf for 45 minutes.
  5. Boil the broccoli and peas (unless using frozen) for about 2 minutes in slightly salted water then lift out with a slotted spoon and run under cold water to cool.
  6. Add the quinoa to the broccoli water, stir then simmer for 15 minutes before draining and allowing to cool.
  7. Add 1 tbsp olive oil to a hot frying pan, lightly fry the garlic and add the mushrooms. Season to taste, add the lemon juice and cook for no more than 4 minutes.
  8. Peel and grate the remaining raw beetroot and mix with the cabbage.
  9. Peel the roast beetroot while it is still warm and cut into wedges then allow to cool with the other vegetables.
  10. In a large glass serving bowl, layer the quinoa, cabbage and beetroot mix, broccoli and peas, squash, tomatoes, mushrooms, toasted seeds and alfalfa. Serve with a dressing of your choice.