Description
A vibrant salad combining roasted sweet potatoes and beets with nutty quinoa and creamy feta, perfect for any occasion.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 2 medium beets, peeled and cubed
- 1 cup quinoa, rinsed
- 1 cup feta cheese, crumbled
- Fresh parsley or mint, chopped
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1 tablespoon honey (for vinaigrette)
- 2 tablespoons lemon juice (for vinaigrette)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and peel the sweet potatoes and beets. Cut them into equal-sized cubes, about 1-inch pieces.
- Spread the sweet potatoes and beets on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt, pepper, and desired seasoning. Roast for about 25-30 minutes, turning halfway through.
- In a pot, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes, until the water has been absorbed. Fluff with a fork.
- In a large bowl, combine the roasted vegetables with the cooked quinoa. Toss in crumbled feta and fresh herbs.
- Drizzle with your homemade vinaigrette and gently toss. Adjust seasoning as needed.
- Serve warm or chilled, as desired.
Notes
For a vegan option, substitute feta with tofu or a vegan feta. Avoid overcrowding on the baking sheet for the best roast.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
Keywords: salad, quinoa, vegetarian, healthy, roasted vegetables
