Tasty, healthy recipes for everyday.


Beetroot, Blueberry & Fig Breakfast Salad

Time: 40 minutes | Serves: 2

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  • 1/2 a small-medium beetroot, peeled, wrapped in foil
  • 1/2 cup raw quinoa, rinsed thoroughly (OR 1 cup leftover cooked quinoa)
  • 3/4 cup water
  • 1 ripe fig, sliced into eights
  • 100g blueberries (fresh, or frozen and defrosted)
  • 1/2 bunch of mint, leaves picked
  • 2 Tbsp flaked almonds
  • 2 Tbsp walnuts
  • 1 Tbsp Mayver’s Tahini
  • 2 tsp raw honey (OR pure maple syrup to make it vegan) – optional, easily omitted to keep the sugar content lower if you are concerned


  1. Preheat oven to 200 degrees Celsius.
  2. Place the wrapped beetroot on the oven shelf, and allow to roast for 30 minutes.
  3. Tip the rinsed quinoa into a small pot, and cover with water.
  4. Bring pot to the boil, then turn down to a simmer and allow to cook until the liquid is absorbed.
  5. Turn off the heat, and allow to stand for 10 minutes, then fluff with a fork/spoon.
  6. Remove beetroot from the oven once cooked through and tender (can be tested with a knife), and carefully open the foil (do not burn yourself – if you need to wait for it to cool down then this is safest).
  7. Chop the cooked beetroot into small bite sized chunks.
  8. Combine in a bowl the cooked beetroot + quinoa, fig, berries, and mint leaves.
  9. Divide between 2 servings, sprinkle with nuts, and drizzle with tahini + honey to serve.

    This delish recipe was provided by December’s Taste Tester @_naturalnutrition_