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Roasted Root Salad with Spinach and Quinoa

Servings 4 people
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

Salad

  • 400 grams sweet potato cubed (2x2cm) 1 large sweet potato
  • 400 grams beetroot cubed (2x2cm) 1 large beetroot
  • 100 grams spinach (washed and dried) about 4 cups
  • 3 tbsp pine nuts
  • 1/4 cup feta cheese
  • 1.5 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper

Quinoa

  • 1/2 cup quinoa
  • 1 cup vegetable broth or water

Dressing

  • 2 tbsp olive oil
  • 2 tbsp honey
  • 2 tbsp mustard
  • 2 tbsp apple cider vinegar or lemon * (see notes)
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

Roasted Root Vegetables

  • Preheat your oven to 230°C
  • Cut your sweet potato and beetroot into 2x2cm cubes and place them into a bowl. Drizzle with olive oil, salt, and pepper. Mix Well.
  • Place roasting pan empty into the oven for 5 min to warm up.
  • After 5 min place your cubed sweet potato and beetroot onto your baking sheet and roast for 20-30min. Your vegetables should be nicely caramelized. Allow them to come to room temperature and place in your fridge to cool or use at room temperature.

Quinoa

  • Wash your quinoa and drain well. Toast your quinoa (optional) in a small saucepan until you smell a nutty flavour and it looks lightly browned. Add in vegetable stock (or water), a dash of salt and bring to a boil. Reduce heat to a simmer and leave uncovered for 10-15min until the broth has been absorbed. Remove from heat and cover with a lid for 5 minutes. Fluff with a fork.

Toasting Pine Nuts

  • Place the raw pine nuts in a small pan big enough to hold them in a single layer. Turn heat on to medium and toast moving the pine nuts frequently until they are golden and fragrant about 3 min. Immediately place in a small bowl to stop the cooking process.

Dressing

  • In a small jar with a lid. Add honey + olive oil + mustard + apple cider vinegar or lemon + salt + pepper. Close the lid and give it a good shake to emulsify the mixture.

Assemble the Roasted Root Vegetables with Spinach and Quinoa

  • In a medium sized bowl add ⅓ of the dressing to your quinoa and mix well. Add in your spinch and lightly mix to incorporate. Place in your serving plate.
  • Arrange the roasted sweet potato and beetroot on top of your greens and quinoa.
  • Drizzle with more dressing.
  • Add your feta cheese and toasted pine nuts.

Notes

Fridge Storage: The ingredients store beautifully and stay fresh in the fridge for up to 4 days. We usually store the roasted vegetables, quinoa, washed and dried greens, and the dressing separately in airtight containers. This allows easy assembly of individual serving whenever needed.
 
  • we used 1 tbsp of Apple Cider Vinegar + 1 tbsp lemon juice
Course: Salad