Simon Rimmer served up roasted beetroot with onion salad on today’s episode of Sunday Brunch.

The ingredients are: 400g baby beets, scrubbed, 150g baby onions, peeled (or shallots), 50ml olive oil, few sprigs thyme, 2 cloves garlic, 200g cooked red quinoa and 100g walnuts.

For the dressing: 40g tahini, 50ml rice vinegar, 90ml x v olive oil, a few rocket leaves and greek yoghurt to serve.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.