400gramssweet potato cubed (2x2cm)1 large sweet potato
400gramsbeetroot cubed (2x2cm)1 large beetroot
100gramsspinach (washed and dried)about 4 cups
3tbsppine nuts
1/4cupfeta cheese
1.5tbsp olive oil
1/4 tspsalt
1/4tsp pepper
Quinoa
1/2cup quinoa
1cup vegetable broth or water
Dressing
2tbspolive oil
2tbsphoney
2tbspmustard
2tbspapple cider vinegar or lemon * (see notes)
1/4tspsalt
1/4tsppepper
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