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Roasted Sweet Potato & Beetroot Salad

Roasted Sweet Potato & Beetroot Salad
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Indulge in the delightful flavors of our Roasted Sweet Potato & Beetroot Salad, a vibrant dish that’s as nutritious as it is colorful. This salad features a base of nutrient-packed kale and quinoa, complemented by sweet roasted sweet potatoes and earthy beetroots. Topped with crunchy pecans and a zesty dressing made from apple cider vinegar and lemon juice, it’s perfect for any occasion—whether enjoyed warm or cold. Serve it as a light main meal, a hearty side dish at gatherings, or even as meal prep for busy days. With its explosion of flavors and textures, this salad is sure to please everyone at the table.

Ingredients

Scale
  • 1/3 cup dry quinoa
  • 1 large sweet potato
  • 2 medium beetroots
  • 3–4 curly kale leaves
  • 1/4 cup chopped pecans
  • 1/4 cup raisins
  • 1/2 cup crumbled feta cheese (or plant-based alternative)
  • 1 tablespoon olive oil
  • Salt + pepper, to taste
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 lemon, juiced

Instructions

  1. Preheat your oven to 400°F (180°C). Peel and cube the sweet potato and beetroots.
  2. Toss the sweet potato and beetroot with olive oil, salt, and pepper on a baking sheet. Roast for 30-35 minutes until tender.
  3. Cook quinoa according to package instructions; set aside.
  4. Whisk together dressing ingredients in a bowl or jar.
  5. Massage torn kale with half of the dressing in a large bowl.
  6. Combine cooked quinoa, roasted vegetables, feta cheese, raisins, pecans, and remaining dressing with the kale. Toss gently to combine.
  7. Serve immediately or store leftovers in an airtight container.

Nutrition

Find it online: https://easykitchenlove.com/roasted-sweet-potato-beetroot-salad/