Baby turnips and beetroot with quinoa and sicilian olives
Photo by Babiche Martens
- Preheat oven to 200C. Put the turnips and beetroot in a baking dish and add olive oil and seasoning.
- Toss then roast for 30 minutes or until tender.
- Put the vegetables into the lunchbox with the quinoa, olives and spinach leaves.
- Whisk together 1 Tbsp olive oil with the lemon juice, mustard, sugar and season to taste to create a dressing to take separately and dress the salad before eating.