BAKED BEETROOT:  
· 2-3 whole beetroot  
· 1 tbsp olive oil  
· 2 tsp balsamic vinegar  
· 1 tsp agave syrup

QUICK-PICKLED RED ONIONS:
· 2 small red onions 
· 1 lemon  
· 2 tbsp white wine vinegar 
· 2 tbsp cane sugar

SALAD: 
· 1 bag of lamb’s lettuce  
· 100 ml quinoa  
· ½ fennel bulb  
· 1 avocado  
· 1-2 pears  
· Feta cheese  
· Toasted hazelnuts

DRESSING:  
· 2 tbsp olive oil  
· 1 tbsp balsamic vinegar  
· 1 tbsp agave syrup  
· 1 garlic clove  
· Salt, pepper

Recipe developed by Alberte Stengaard

1. BAKED BEETROOT:
Preheat the oven to 200 °C and line a baking tray with baking paper. Peel the beetroot, cut in half and slice. Toss in a marinade made from olive oil, balsamic vinegar and agave syrup. Finish with a good pinch of freshly ground pepper. Bake in the oven until caramelised and just tender, about 25 mins. Turn once during cooking.

2. QUICK-PICKLED RED ONIONS:
Thinly slice the red onions, preferably using a mandoline slicer, and transfer to a bowl. Grate the zest and squeeze the juice of ½ the lemon (save the other half for later) into the bowl. Add the white wine vinegar and cane sugar and mix well. Leave to pickle for about 15 mins. Stir regularly so that all the red onion is coated with the pickling liquor.

3. PREPARE THE SALAD:
Rinse the quinoa in a sieve and cook according to pack instructions. Finely slice the fennel, preferably using a mandoline slicer, and toss with the juice of the remaining ½ lemon. Thinly slice the pear and avocado and chop the hazelnuts. 

4. PREPARE THE DRESSING:
Combine the olive oil, balsamic vinegar, agave syrup and finely grated garlic clove to make a dressing. Season to taste with salt and pepper. 

5. TO SERVE:
Arrange the lamb’s lettuce, fennel and quinoa on your preferred platter or in a bowl. Toss with approx. ⅓ of the dressing. Top with the baked beetroot, pear and avocado, and garnish with the pickled red onion, crumbled feta and toasted hazelnuts. Pour over the remaining dressing just before serving.