Quinoa salad with beetroot, sweet potatoes, and miso dressing

Quinoa salad with beetroot, sweet potatoes, and miso dressing

Based on 101 ratings
Enikö G.

Enikö G.

Contributor

Difficulty

Easy 👌

Preparation

30 min

Baking

45 min

Resting

0 min

Ingredients

2Servings
100 g
quinoa (tri-color blend)
1
sweet potatoes
2
beetroots
1 cloves
garlic (divided)
tsp
cayenne pepper
tsp
cumin
tsp
salt
tsp
freshly ground pepper
1 tbsp
olive oil
1 tbsp
white miso paste
1 tbsp
almond butter
1 tbsp
vegetable oil
½ tbsp
lemon juice
½ tsp
ginger
30 g
cranberries
30 g
pecans
5 g
cilantro
salt
pepper
feta cheese to serve
MetricImperial

Utensils

oven, cutting board, knife, large mixing bowl, baking sheet, small saucepan, small bowl

How-To Videos

how-to-secure-a-cutting-board

How to secure a cutting board

how-to-prepare-garlic

How to prepare garlic

how-to-prepare-beets

How to prepare beets

Nutrition per serving

Cal598
Fat34 g
Protein13 g
Carb59 g
  • Step 1/5

    Preheat the oven to 220°C/425°F. Wash the sweet potatoes and beetroot thoroughly and dry. Halve the beetroots and sweet potatoes, then cut into large chunks. Mince garlic.
    • 1 sweet potatoes
    • 2 beetroots
    • ½ beetroots
    • oven
    • cutting board
    • knife

    Preheat the oven to 220°C/425°F. Wash the sweet potatoes and beetroot thoroughly and dry. Halve the beetroots and sweet potatoes, then cut into large chunks. Mince garlic.

  • Step 2/5

    Place the sweet potatoes, beetroot, and half of garlic in a bowl, season with cayenne, cumin, salt, and freshly ground pepper. Drizzle with olive oil and mix well.
    • tsp cayenne pepper
    • tsp cumin
    • tsp salt
    • tsp freshly ground pepper
    • 1 tbsp olive oil
    • large mixing bowl

    Place the sweet potatoes, beetroot, and half of garlic in a bowl, season with cayenne, cumin, salt, and freshly ground pepper. Drizzle with olive oil and mix well.

  • Step 3/5

    Transfer to a baking sheet and bake at 220°C/425°F for approx. 45 min. The vegetables should be slightly crisp on the outside and soft on the inside.
    • baking sheet

    Transfer to a baking sheet and bake at 220°C/425°F for approx. 45 min. The vegetables should be slightly crisp on the outside and soft on the inside.

  • Step 4/5

    In the meantime, in a small saucepan, cook the quinoa according to package instructions. Set aside and allow to cool slightly.
    • 100 g quinoa
    • small saucepan

    In the meantime, in a small saucepan, cook the quinoa according to package instructions. Set aside and allow to cool slightly.

  • Step 5/5

    Mince remaining garlic. For dressing, add miso paste, honey, almond butter, oil, lemon juice, garlic, and ginger to a small bowl, and mix thoroughly. Season to taste with salt and pepper. If the dressing is too viscous, add some water. Transfer the quinoa to a plate and drizzle with dressing. Sprinkle roasted sweet potatoes and the beetroots over it. Serve with cranberries, pecans, crumbled feta, and cilantro leaves. Enjoy!
    • 1 tbsp white miso paste
    • 1 tbsp honey
    • 1 tbsp almond butter
    • ½ tbsp vegetable oil
    • ½ tbsp lemon juice
    • ½ clove garlic
    • ½ tsp ginger
    • 30 g cranberries
    • 30 g pecans
    • 5 g cilantro
    • salt
    • pepper
    • feta cheese to serve
    • small bowl

    Mince remaining garlic. For dressing, add miso paste, honey, almond butter, oil, lemon juice, garlic, and ginger to a small bowl, and mix thoroughly. Season to taste with salt and pepper. If the dressing is too viscous, add some water. Transfer the quinoa to a plate and drizzle with dressing. Sprinkle roasted sweet potatoes and the beetroots over it. Serve with cranberries, pecans, crumbled feta, and cilantro leaves. Enjoy!

  • Enjoy your meal!

    Quinoa salad with beetroot, sweet potatoes, and miso dressing

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