Salad Bowls and Dressings

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Serves:  4

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Preparation: Chop, toss and serve

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Warm Beet, Sweet Potato & Quinoa Salad with Tangy Lemon Tahini Dressing

 

Sourced on social media 2025

 

 

Ingredients:

 

• 1 cup quinoa, rinsed

• 2 medium sweet potatoes, peeled and diced

• 2 medium beets, peeled and diced

• 2 tablespoons olive oil

• Salt and pepper to taste

• 1/4 cup fresh parsley, chopped (for garnish)

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• For the Dressing:

• 1/4 cup tahini

• 2 tablespoons lemon juice

• 1 tablespoon maple syrup

• 1 garlic clove, minced

• Water to thin, as needed

• Salt to taste
  
  ​Method

 

1. ROAST THE VEGETABLES

2. Preheat Oven: Preheat your oven to 400°F (200°C).
    

3. Prepare Sweet Potatoes and Beets: On a baking sheet, toss the diced sweet potatoes and beets with olive oil, salt, and pepper. Spread them out in a single layer.
    

4. Roast: Roast in the oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
    

5. COOK THE QUINOA

6. Cook Quinoa: While the vegetables are roasting, bring 2 cups of water to a boil in a saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
   
   MAKE THE DRESSING

7. Combine Ingredients: In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Add water gradually until you reach your desired consistency.
   
   ASSEMBLE THE SALAD

8. Combine Ingredients: In a large bowl, combine the roasted sweet potatoes, beets, and cooked quinoa. Drizzle with the tangy lemon tahini dressing and toss gently to combine.
    

9. Garnish: Serve warm, garnished with fresh parsley.