Roasted Beets & Sweet Potato Salad

Whether you love or hate them, you can’t deny the benefits of loading up on beets! They’re known for helping our immune systems, our hearts, respiratory system and liver. Not to mention they can help with aging! They’re also jam packed with vitamins. Umm….so they’re basically rockin’ the veggie game! (Or root game, if we’re technically speaking)

ALSO: beware. If you’ve never worked with beets before, well….expect to have really pink hands. They dye everything! But no worries, it’ll wash off. And if you are worried, some grocery stores sell already peeled beets in the produce section!

This Roasted Beets & Sweet Potato Salad is loaded with nutrition!

Sweet potatoes are also super amazing for you, but they taste like heaven to me! TBH, I could just sit here and eat sweet potatoes all day long. I know…sounds like a stretch, but I assure you it’s the truth! I’m just a tad obsessed with these things.

And! And! Let’s talk about Goji berries! Another one of my favorite things. This salad seems to be a combo of all of my fave things, doesn’t it? I mean, it basically is 😉 We eat Goji berries *almost* everyday for breakfast in our household. I’ve gotten a lot of questions about these recently, so hopefully I can answer a few on here! Goji berries are considered a superfood and are OH SO delicious. They’re from China and are also known as a wolfberry.

They’re packed with antioxidants and vitamins! You can find these at your natural foods store, or get my personal favorite ones here! We add them in everything…..but our favorite way is to add them to greek yogurt, homemade granola (here’s a recipe!), and fruit in the morning. And they just so happen to be added to this superfood recipe!

EVERY ingredient in this recipe offers so much nutrition. You can also add a little bit of chicken or another protein source to this recipe!

Are you super busy? Cut the beets and sweet potatoes in advance and freeze until you’re ready to use! And when you make this, make a big batch of the cubed beets, sweet potatoes, and quinoa, then refrigerate the leftovers and take them with you to work or school. You can reheat the vegetables and quinoa, then throw them on a bed of spinach and use the leftover dressing to top it!

Here’s how to make this Roasted Beets & Sweet Potato Salad:

5 from 3 votes

Print Recipe

Roasted Beets & Sweet Potato Salad

Vegetarian, Gluten-Free

Course: Lunch, Dinner, Appetizer, Main Course, Salad

Cuisine: American

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Calories: 218 kcal

Author: Christine McMichael

Ingredients

Salad:

• 3 Beets3 Beets
• 1 Sweet Potato1 Sweet Potato
• Pinch of SaltPinch of Salt
• 1/2 Cup Uncooked Quinoa1/2 Cup Uncooked Quinoa
• 3 Cups Spinach3 Cups Spinach
• 1 Tbsp Goji Berries1 Tbsp Goji Berries
• 1 oz. Goat Cheese1 oz. Goat Cheese

Dressing:

• 1 Tbsp Flax Seed1 Tbsp Flax Seed
• 1 Tbsp Olive Oil1 Tbsp Olive Oil
• 1 Tbsp Agave1 Tbsp Agave
• 1/4 tsp Pepper1/4 tsp Pepper

Instructions

• Cube beets and sweet potato. Place on a baking sheet or pan and lightly spray with coconut oil.
• Top with a pinch of salt, then bake at 425 for 30 minutes or until soft.
• While the vegetables are roasting, cook quinoa according to directions and set aside.
• Finely chop the lettuce (optional) and toss with the goji berries and goat cheese.
• Add the beets and sweet potato. Enjoy!

Nutrition

Calories: 218 kcal

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