400 g thinly sliced roast beef
1 large carrot
2 medium-sized fresh beetroots
500 g sweet potato
1 bunch Dutch carrots
3 rosemary sprigs, leaves picked
3 thyme sprigs, leaves picked
Salt, to taste
1 cup white quinoa
½ cup hummus, to serve (optional)
½ cup tzatziki, to serve (optional)
- Pre-heat oven to 200C. Chop veggies into similar-sized pieces and place on a baking tray spray with olive oil. Sprinkle veggies with salt, rosemary and thyme and cook for about 30 minutes or until they’re done to your liking.
- Rinse quinoa and drain. Add quinoa to a medium size saucepan with 2 cups (500ml) water and bring to the boil. Cover with a lid, reduce to a simmer and allow quinoa to absorb water for about 20 minutes, then remove from heat.
- Divide quinoa between two plates and top with beef and roast vegetables. Add hummus and tzatziki (if you fancy it!) to taste.