Roasted Sweet Potato & Beetroot Salad

why make this recipe

Roasted Sweet Potato & Beetroot Salad is a vibrant and healthy dish. It brings together sweet potatoes and beets that are filled with nutrients. This salad is not only colorful but also delicious, making it a great option for any meal. It’s perfect as a side or a light main dish. Plus, it’s packed with flavors from the dressing and toppings.

how to make Roasted Sweet Potato & Beetroot Salad

Ingredients

• 1/3 cup quinoa, dry (or 1 cup cooked)
• 1 large sweet potato, peeled and cut into cubes
• 2 medium beetroots, peeled and cut into cubes
• 1 tablespoon olive oil (for roasting)
• 3-4 curly kale leaves, torn and stems removed
• 1/4 cup pecans, chopped
• 1/4 cup raisins
• 1/2 cup feta cheese, crumbled
• Salt and pepper, to taste
• 1 tablespoon extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 1 lemon, juiced

Directions

1. Preheat your oven to 400°F (180°C, fan-forced) and prepare the sweet potato and beetroot. Peel and chop them into ¾ inch pieces.
2. Place the vegetables onto a baking sheet and toss them in olive oil, salt, and pepper. Spread them in a single layer and roast in the oven for 30-35 minutes, until lightly browned and fork-tender.
3. Meanwhile, cook the quinoa according to package directions or use pre-cooked quinoa if you have some on hand.
4. Whisk all the dressing ingredients together in a small bowl or shake them together in a jar with a lid.
5. In a large mixing or serving bowl, drizzle half the dressing over the kale. Massage the kale with your hands to break down the tough fibers, making it softer and tastier.
6. Add the cooked quinoa, roasted beets, sweet potato, feta, raisins, pecans, and the remaining dressing. Mix well and top with extra feta cheese.

how to serve Roasted Sweet Potato & Beetroot Salad

This salad is best served warm or at room temperature. You can place it on a large platter and enjoy it as a shared dish or serve it in individual bowls. It makes for a beautiful presentation, especially with the bright colors of the beets and sweet potatoes.

how to store Roasted Sweet Potato & Beetroot Salad

Store any leftover salad in an airtight container in the fridge. It will stay fresh for about 3-4 days. If possible, keep the dressing separate until you’re ready to serve for the best texture.

tips to make Roasted Sweet Potato & Beetroot Salad

• Make sure to really toss the sweet potatoes and beets in olive oil and season well for added flavor.
• Add your favorite nuts or seeds for extra crunch.
• You can use other greens like spinach or arugula if you don’t have kale.
• Feel free to adjust the amount of feta cheese based on your liking.

variation

You can easily change up this recipe by adding other ingredients like avocado, chickpeas, or roasted carrots for different flavors and textures.

FAQs

1. Can I use pre-cooked beets?

Yes, using pre-cooked beets can save time. Just add them to the salad at the end to avoid overcooking.

2. Is this salad vegan?

To make the salad vegan, simply omit the feta cheese or use a plant-based cheese alternative.

3. Can I make this salad ahead of time?

Yes, you can prepare the roasted vegetables and quinoa ahead of time. Just combine everything with the dressing before serving for the best flavor.