RED AUTUMN GRAPE SALAD

Ingredients List

Perfection Fresh Australia 4-6

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ingredient_1=500g packet pre-cooked beetroot, quartered (see tip)

ingredient_2=2 tbs olive oil

ingredient_3=2 large red onions, peeled, cut into 1cm-thick rounds

ingredient_4=1 cup (100g) walnut halves, toasted and roughly chopped

ingredient_5=400g Adora® seedless grapes, larger ones halved

ingredient_6=½ cup (100g) red quinoa

ingredient_7=1/3 cup mint leaves, to serve

name=RED AUTUMN GRAPE SALAD

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500g packet pre-cooked beetroot, quartered (see tip)
2 tbs olive oil
2 large red onions, peeled, cut into 1cm-thick rounds
1 cup (100g) walnut halves, toasted and roughly chopped
400g Adora® seedless grapes, larger ones halved
½ cup (100g) red quinoa
1/3 cup mint leaves, to serve

Featured products

Midnight Beauty® Grapes

Perfection Grapes

Method

Preheat the oven to 200°C. Place the beetroot and onion each on separate roasting pans lined with baking paper. Spoon over the oil and season. Place the onions and beetroot trays into the oven (onions positioned above the beetroot). Roast for 25-30 minutes or until the onions are light golden and the beetroot is roasted. Set aside to cool.
Meanwhile, combine all the dressing ingredients in a medium bowl, season. Remove 3 tablespoons to a jug and set aside for serving. Add the grapes to the bowl and stir to coat in the dressing.
Heat a large non-stick frying pan over high heat until hot. Add the grapes and dressing from the bowl and cook shaking the pan often for 3-4 minutes until slightly blistered. Remove from the heat and set aside to cool in the pan.
Place the quinoa in a saucepan with 1 cup water and allow to stand for 15 minutes. Then place the saucepan over high heat and bring to the boil. Reduce the heat to low, cover and simmer for 12-15 minutes until the water has been absorbed. Remove from the heat, stand for 5 minutes then stir with a fork to separate the grains then spread onto a tray to dry and cool for 10 minutes.
Spoon the quinoa onto a large platter. Top with the beetroot and onions. Spoon over the blistered grapes and pan juices, stir gently to combine. Top with walnuts and mint. Spoon over the reserved dressing, season and serve.

Preheat the oven to 200°C. Place the beetroot and onion each on separate roasting pans lined with baking paper. Spoon over the oil and season. Place the onions and beetroot trays into the oven (onions positioned above the beetroot). Roast for 25-30 minutes or until the onions are light golden and the beetroot is roasted. Set aside to cool.
Meanwhile, combine all the dressing ingredients in a medium bowl, season. Remove 3 tablespoons to a jug and set aside for serving. Add the grapes to the bowl and stir to coat in the dressing.
Heat a large non-stick frying pan over high heat until hot. Add the grapes and dressing from the bowl and cook shaking the pan often for 3-4 minutes until slightly blistered. Remove from the heat and set aside to cool in the pan.
Place the quinoa in a saucepan with 1 cup water and allow to stand for 15 minutes. Then place the saucepan over high heat and bring to the boil. Reduce the heat to low, cover and simmer for 12-15 minutes until the water has been absorbed. Remove from the heat, stand for 5 minutes then stir with a fork to separate the grains then spread onto a tray to dry and cool for 10 minutes.
Spoon the quinoa onto a large platter. Top with the beetroot and onions. Spoon over the blistered grapes and pan juices, stir gently to combine. Top with walnuts and mint. Spoon over the reserved dressing, season and serve.

TipTip: If precooked beetroot in unavailable, peel and quarter 1 bunch fresh beets. Place in the centre of a large sheet of baking paper. Drizzle with oil and season, gather the edges of the baking paper and twist to secure. Place in a roasting pan and roast for 1-11/2 hours or until tender.