Ingredients
2 Beetroot, washed and trimmed
800g Sweet Potatoes, peeled, diced into 2-3cm cubes
2 Zucchinis, washed and sliced
1 cup Quinoa (any colour)
100g Reduced Fat Feta Cheese
4 cups Baby Spinach, washed and spun dry
Herbs (Dill, Mint, Basil and Parsley all work well, use 1 or all)
1/4 Cup Extra Virgin Olive Oil
1 tbsp Cumin Seeds
2 Cups Water
Method
Preheat oven to 180 degrees c. Line a tray with baking paper.
Wrap beetroot in foil and place in oven, roast for approximately 30 minutes. (Time dependant on size of beetroot). Set aside to cool.
In a large bowl place the sweet potatoes, zucchini, cumin seeds and olive oil. Mix until vegetables are covered. Spread evenly on a lined tray and bake for 15 minutes. Turn and bake for a further 30 minutes. (Spreading evenly prevents the vegetables from steaming, and being mushy).
Place quinoa in a fine sieve and rinse under running water. Place the quinoa in a saucepan and add 2 cups of water. Bring to the boil and simmer until water is absorbed, approximately 10 minutes. Stir occasionally. Set aside to cool.
Unwrap beetroot and peel away the skin, cut into small wedges.
Place spinach in a serving bowl. Add cooled quinoa and vegetables, crumble feta into salad and sprinkle herbs. Toss lightly and serve.
I don't think this salad requires dressing however you could add lemon juice. If you are having this salad as a main meal for lunch it serves 6. This salad is a beautiful side to grilled lamb.
In a large bowl place the sweet potatoes, zucchini, cumin seeds and olive oil. Mix until vegetables are covered. Spread evenly on a lined tray and bake for 15 minutes. Turn and bake for a further 30 minutes. (Spreading evenly prevents the vegetables from steaming, and being mushy).
Place quinoa in a fine sieve and rinse under running water. Place the quinoa in a saucepan and add 2 cups of water. Bring to the boil and simmer until water is absorbed, approximately 10 minutes. Stir occasionally. Set aside to cool.
Unwrap beetroot and peel away the skin, cut into small wedges.
Place spinach in a serving bowl. Add cooled quinoa and vegetables, crumble feta into salad and sprinkle herbs. Toss lightly and serve.
I don't think this salad requires dressing however you could add lemon juice. If you are having this salad as a main meal for lunch it serves 6. This salad is a beautiful side to grilled lamb.
About Roasted Sweet Potato and Spinach Salad
Prep Time : 15 minutes
Total Time : 30 minutes
Author : Jodi
Recipe Type : Salad
Serves : 6
Nutrition per Serve
Calories : 377
Protein : 12g
Fat : 15g
Carbohydrates :51g
Approximate calculations, I'm not a nutritionist but I can read a food label and use a calculator. Please use as a guide only.Happy Salad Days
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