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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
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
218
kcal
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:
218
kcal