I’m all about the beets, ’bout the beets right now. Last week it was a recipe for Lemony Pasta with Beet Greens, Fennel Seed, and Aleppo Peppers. This week it’s roasted beets in a quinoa salad with sweet potato, red onion, avocado, goat cheese and balsamic vinaigrette. This hearty, healthy salad is super satisfying thanks to plenty of protein, fiber, and layers flavor.
The beets are roasted with fresh rosemary and the sweet potatoes infused with spicy, fruity Aleppo pepper flakes. Sharp onions, sweet balsamic, nutty quinoa, and tangy goat cheese keep things interesting if you decide to munch on this salad at lunch throughout the week. If you pre-pack a week’s worth of lunches, save the salad dressing separately and combine just before you plan to dig in. This salad is perfect for those who like to meal prep.
Roasted Beet and Sweet Potato Salad with Quinoa and Balsamic
Serves 4 as a meal
Ingredients
- 1 bunch of beets, washed well with greens and stems removed,
- 3 tablespoons water
- 1 sprig of fresh rosemary
- 1 sweet potato
- ¼ teaspoon crushed Aleppo pepper
- ½ a red onion
- Balsamic vinaigrette
- Olive oil
- 2 cups cooked quinoa
- A 5-ounce container of salad greens
- 1 avocado, diced
- A 4-ounce package of fresh goat cheese
Roast the beets. Heat the oven to 375 degrees Fahrenheit. Baby beets can be roasted whole, but you can cut larger beets in half. Place beets in foil with 3 tablespoons water and rosemary. Wrap tightly and cook in the oven for about 50 minutes, until the beets are tender and easily pierced with a knife.
While the beets are cooking, peel the sweet potato and cut into ½ inch chunks. Toss with olive oil, salt, and the crushed Aleppo pepper. Place the sweet potatoes on a baking sheet and pop it into the oven during the last 20 minutes of beet cooking time.
While the sweet potatoes are roasting with the beets, Slice the onion and sprinkle with sugar. Add a splash of balsamic vinaigrette and marinate to soften the onions and infuse them with balsamic flavor.
When the beets and sweet potatoes are tender and done cooking, remove them from the oven to cool. Open up the foil package so the beets can cool quickly. Once the beets are cool enough to handle, remove the skins (using gloves as the red juices will stain your hands). Cut the beets into smaller chunks if you prefer.
Compose the salad. In a large bowl, toss the quinoa, salad greens, marinated onions, beets and sweet potatoes. Pour the balsamic vinaigrette over the salad and toss well. Serve the salad with crumbled goat cheese and diced avocado.