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Roasted Beets and Sweet Potatoes Recipe

Roasted Beets and Sweet Potatoes Recipe
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★★★★★

5.3 from 27 reviews

A vibrant and nutritious recipe featuring roasted beets and sweet potatoes paired with quinoa, fresh spinach, tangy goat cheese, and the subtle sweetness of goji berries and agave. This wholesome dish is perfect for a healthy meal packed with flavors and textures.

Ingredients

Scale

Vegetables

  • 3 medium Beets, peeled and cubed
  • 1 medium Sweet Potato, peeled and cubed
  • 3 cups fresh Spinach
  • Pinch of Salt
  • 1/4 teaspoon Black Pepper

Grains

  • 1/2 cup Uncooked Quinoa

Add-ins and Toppings

  • 1 tablespoon Goji Berries
  • 1 ounce Goat Cheese, crumbled
  • 1 tablespoon Flax Seed

Dressing and Oils

  • 1 tablespoon Olive Oil
  • 1 tablespoon Agave Syrup
  • Light spray Coconut Oil (for roasting)

Instructions

  1. Prepare and Roast Vegetables: Cube the beets and sweet potato into bite-sized pieces. Spread them evenly on a baking sheet and lightly spray with coconut oil. Sprinkle with a pinch of salt and 1/4 teaspoon black pepper. Roast in a preheated oven at 425°F (220°C) for about 30 minutes or until the vegetables are tender when pierced with a fork.
  2. Cook Quinoa: While the vegetables are roasting, rinse 1/2 cup of quinoa under cold water. Cook the quinoa according to package instructions, typically by simmering it in 1 cup of water until the water is absorbed, about 15 minutes. Fluff with a fork and set aside to cool slightly.
  3. Prepare Salad Base: Rinse and pat dry 3 cups of fresh spinach. Optionally, finely chop the spinach to make it easier to toss and eat. In a large bowl, combine the spinach with 1 tablespoon of goji berries and 1 ounce of crumbled goat cheese for a nice balance of sweetness and creaminess.
  4. Assemble the Dish: Add the roasted beets and sweet potatoes into the bowl with the spinach, goat cheese, and goji berries. Sprinkle 1 tablespoon of flax seeds on top for extra crunch and nutrition.
  5. Dress and Serve: Drizzle 1 tablespoon of olive oil and 1 tablespoon of agave syrup over the entire salad. Toss gently until everything is well combined and coated. Serve immediately and enjoy your colorful, nutritious meal.

Notes

  • Beets may stain your hands and surfaces; wear gloves or wash immediately after handling.
  • Cooking times may vary depending on the size of the vegetable cubes and oven performance.
  • For extra flavor, add a splash of balsamic vinegar or lemon juice while tossing the salad.
  • Substitute goat cheese with feta or vegan cheese to adjust for dietary preferences.
  • Quinoa can be made ahead and stored in the refrigerator for up to 3 days.

Nutrition

Keywords: roasted beets, sweet potatoes, quinoa salad, goat cheese, goji berries, healthy salad, vegetarian recipe

Find it online: https://todayquickmeals.com/roasted-beets-and-sweet-potatoes-recipe/