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Roasted Beets & Sweet Potato Salad! SO perfect for an easy dinner or lunch!
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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 218kcal
Author Christine McMichael

Ingredients

Salad:

  • 3 Beets
  • 1 Sweet Potato
  • Pinch of Salt
  • 1/2 Cup Uncooked Quinoa
  • 3 Cups Spinach
  • 1 Tbsp Goji Berries
  • 1 oz. Goat Cheese

Dressing:

  • 1 Tbsp Flax Seed
  • 1 Tbsp Olive Oil
  • 1 Tbsp Agave
  • 1/4 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: 218kcal