Roasted Sweet Potato & Beetroot Salad

Vegetarian, Vegan (Opt)

Cook Time45 minutes

 


Delicious roasted sweet potato beetroot salad is made with a hearty base of kale, quinoa, feta and pecans created by @goodnessavenue

INGREDIENTS

  • 1/3 cup quinoa* dry or 1 cup cooked
  • 1 large sweet potato peeled and cut into cubes
  • 2 medium beetroots peeled and cut into cubes
  • 1 tbsp olive oil* for roasting
  • 3-4 kale leaves
  • 1/4 cup raisins*
  • 1/2 cup feta *sub for vegan feta
  • salt and pepper* to taste

Lemon Dressing

  • 1 tbsp olive oil*
  • 3 tbsp apple cider vinegar*
  • 1 lemon juiced

METHOD

  • 1. Preheat your oven to 400F/ 180C (fan-forced) and prepare the sweet potato and beetroot. Peel, then chop into ¾ inch pieces.
  • 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. Meanwhile, cook quinoa according to package directions or use pre-cooked quinoa if you have some on hand.
  • 4. Whisk all the dressing ingredients together in a small bowl or shaking together in a jar with a lid.
  • 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. Add the cooked quinoa, cooked beets, sweet potato, feta, raisins, feta, pecans and remaining dressing.
  • 7. Top with extra feta cheese and enjoy!
Let us know what you think by sharing your creations with #nakedfoods and @nakedfoods, or leave a comment below – and don’t forget to check out @goodnessavenue for more great recipes.
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