Ingredients
8 x red or golden beetroots (golf-ball-sized), scrubbed clean
Olive oil
200g quinoa, cooked and drained
2 handfuls of walnuts, roughly chopped
A handful each of mint, parsley and dill, roughly chopped
Juice of 1 lemon
100g ricotta
1 tbsp pomegranate molasses or balsamic vinegar, mixed with 1 tbsp olive oil

1.  Bring a large pan of salted water to the boil and cook the beetroot for 20–25 minutes until soft (you can easily insert a skewer). When cooked, remove from water and leave to cool. Then peel them by squashing them a bit with your hands — the skins should slip off. Cut into wedges and dress with salt, pepper and a little olive oil.

2. In another bowl combine quinoa, walnuts & herbs. Squeeze over the lemon, add a splash of oil and season to taste.

3. Spoon quinoa into a large serving bowl (or divide between plates) and top with the beetroots. Crumble over the ricotta and finish off with a drizzle of the pomegranate molasses and oil mixture. You can also add a sprinkle of sumac, if you have it.