Roasted Sweet Potato & Beetroot Salad

Delicious roasted sweet potato beetroot salad is made with a hearty base of
kale, quinoa, feta and pecans created by @goodnessavenue
[https://www.instagram.com/goodnessavenue/?hl=en]

Servings:

Author:

Keywords:

Vegetarian Vegan (Opt)

Instructions

1 1. Preheat your oven to 400F/ 180C (fan-forced) and prepare the sweet potato and
beetroot. Peel, then chop into ¾ inch pieces.
2 2. Place vegetables onto the baking sheet and toss in olive oil, salt, and
pepper. Spread in a single layer and roast in the oven for 30-35 minutes, until
lightly browned and fork tender.
3 3. Meanwhile, cook quinoa according to package directions or use pre-cooked
quinoa if you have some on hand.
4 4. Whisk all the dressing ingredients together in a small bowl or shaking
together in a jar with a lid.
5 5. In a large mixing or serving bowl, drizzle half the dressing over the kale
and then really get in there with your hands and squeeze and massage it all
together (similar to how you would knead dough). Massaging dressing into kale
helps to break down the tough fibres in the leafy green, making it much softer,
tastier, and easier to digest.
6 6. Add the cooked quinoa, cooked beets, sweet potato, feta, raisins, feta,
pecans and remaining dressing.
7 7. Top with extra feta cheese and enjoy!

Roasted Sweet Potato & Beetroot Salad

Keywords:

🧂 Ingredients

Instructions

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