Vegetarian and Vegan Recipes

Quorn Emmental Escalopes & Beetroot Salad

We give the classic Beetroot salad a Quorn twist, with our succulent and saucy Quorn Emmental Escalopes.

Serves 2


334 cals
(Per serving)

15 g of fat

Made with Quorn Emmental Escalope

No soy


  • 1 pack Quorn Emmental Escalopes
  • 1/2 pack rocket salad leaves
  • 4 small cooked beetroots, sliced into thin matchsticks
  • 4 fresh vine tomatoes, diced
  • 1 small red onion, finely sliced
  • 1 tbsp lemon juice
  • salt and freshly ground black pepper
  • 1 tbsp freshly chopped parsley


  1. Cook the Quorn Emmental Escalopes according to back of pack instructions
  2. Mix together the rocket leaves, beetroot, tomatoes, red onion, lemon juice, salt and freshly ground black pepper
  3. Scatter over the chopped parsley and serve along side the Quorn Emmental Escalopes

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