A lush medley of colors greets your eyes: dark, earthy red beet cubes mingling with glistening golden ackee, offset by the soft pastel shades of quinoa, and finished with a bright parsley garnish. The steamy, vibrant salad sits on a rustic wooden plate, with a fork resting beside it, and a slice of lime for that last-minute zest.

Caribbean Beetroot & Ackee Quinoa Salad

Category Quick and Easy
Prep 10 minutes
Cook 40 minutes
Style Caribbean
Technique Roasting
Diet Friendly Vegan

Daily Recipe: June 26, 2025

Our featured recipe today is a vibrant, mouthwatering take on traditional Caribbean fare, using the earthy sweetness of beetroot to add depth and complexity to a dish that's as refreshing as a tropical island breeze.

Ingredients (for 4)

Preparation

  1. Step 1 - 🔥🍠🕦
    Preheat your oven to 375°F (190°C). Toss diced beets with a tablespoon of olive oil and season with salt. Spread them in a single layer on a baking sheet and roast for about 30 minutes or until tender and caramelized.
  2. Step 2 - 🍳🧅🧄
    In a large skillet over medium heat, sauté onions and garlic until softened.
  3. Step 3 - 🥘🌶️🌾
    Stir in the allspice, cumin, and pre-cooked quinoa, tossing to combine.
  4. Step 4 - 🥘🍠🥭
    Add the roasted beets and ackee, gently folding them into the quinoa mixture.
  5. Step 5 - 🍋🥘🧂
    Drizzle with lime juice and remaining olive oil, then season with salt and pepper.
  6. Step 6 - 🥗🍽️😋
    Garnish with fresh parsley. Serve warm.

Additional

This recipe is an excellent way to incorporate more nutrient-rich beets and quinoa into your diet. For added protein, you can toss in some grilled shrimp or tofu. Kids can help by washing and chopping the veggies or stirring the quinoa mixture.