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Roast Beetroot and Quinoa Salad

Roast Beetroot & Quinoa Salad

A fresh nutritious salad made from sweet roasted beetroot, fluffed quinoa, vibrant green kale, toasted pepita's, almonds & sunflower seeds, sweet bursts of cranberries and a tart dill and mustard dressing. Light, filling and packed full of essential nutrients, this hearty salad is a perfect lunch or can be shared as a side dish with the family at dinner.


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Quinoa, Beetroot, Thyme, Maple Syrup. Celtic Sea Salt, Apple Cider Vinegar, dill, Parsley, Cranberries, Cashews*, Almonds, Sunflower Seeds, Pepitas, Sesame Seeds, Kale Contains Treenuts.

Please note that all ingredients may vary week to week depending on certified organic supply, environmental growing conditions, harvesting conditions and the growing season. Please be sure to check the label for weekly ingredient substitutions and correct nutritional information.
Nutrition Information
Serving Size: 425 # of Servings: 1
Average Quantity per Serving %Daily Intake*
Energy 2004KJ/478Cal 23%
Protein 15.3g 31%
Fat, total 14g 20%
- saturated 1.8g 8%
Carbohydrate 63.8g 21%
- sugars 31g 34%
Dietary Fibre 13g 43%
Sodium 443mg 19%
Folate (µg) 282.97  
Iron (mg) 6.11  
Omega-3's (g) 0.31  
Protein (g) 15.72  
Calcium (mg) 185.7  
Vitamin A 631.5  
Vitamin B6 0.46  
Zinc 3.93  
Thiamin (B1) 0.39  
Riboflavin(B2) 0.63  
Niacin(B3) 2.59  
Pantothenic acid (B5) 0.55  
Choline 59.9  
Vitamin C 44.9  
Vitamin E 4.5  
Vitamin K 200.7  
Potassium 1137.5  
Magnesium 236.01  
Manganese 2.82  
Phosphorus 486.04  
Selenium 10.83  

Can be enjoyed fresh.

Heating from fresh:
Our personal favourite is on the stove top.
Stove Top:
1. Empty your meal into a saucepan.
2. Add a splash of filtered water, roughly one tablespoon.
3. Heat on high until hot.

1. Pierce the film, and heat for 1-3 minutes, depending on your microwave power.
2. Let meal stand for 1 minute then remove film.

1. Place your meal into an oven-safe container.
2. Add a splash of filtered water, roughly one tablespoon.
3. Heat at 180 degrees for 5-10 minutes.

Freezing options:
Freeze before the use by date.
Once frozen, consume within 2-3 months.
To cook from frozen, defrost meal in your refrigerator and then re-heat within 24 hours.
Do not refreeze.
Follow normal heating instructions.

Keep meals refrigerated at 4°c or below. Once the seal has been broken, the meal is best to be consumed within 24 hours.

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