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sweet potato and beet salad with chickpeas, pumpkin seeds and quinoa
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Sweet Potato & Beetroot Salad with Balsamic Vinaigrette

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Appetizer, Main Course
Servings: 4 salads

Ingredients

Roasted Sweet Potatoes & Beets

  • 2 sweet potatoes, peeled and sliced
  • 2 beets, peeled and sliced
  • 1-2 tablespoons avocado oil
  • ½ teaspoon garlic powder
  • ¼-½ teaspoon iodized salt (or salt of choice)
  • ¼ teaspoon pepper

Salad

  • 1 4 oz container of baby crisp greens
  • 1 5 oz container of mixed greens
  • 1 ½ cup chickpeas
  • ½ cup pumpkin seeds
  • 1 cup cooked grain of choice

Balsamic Vinaigrette

  • 2 tablespoons tahini
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 tsp lime juice optional, but recommended
  • 1 tsp dijon mustard
  • ¼ teaspoon garlic granules
  • large pinch black pepper
  • water to thin as needed (about 1-2 teaspoons, but if you prefer a thinner dressing, use more)

Instructions

  • Preheat oven to 425°F and line a baking sheet with unbleached parchment paper.
  • Peel and slice the sweet potatoes and beets into thin circles. Toss sweet potatoes in a bowl with oil, salt, pepper, and garlic. Add to the baking sheet and spread them out so they aren't overlapping (and leaving room for the beets). Next, add sliced beets to the same bowl and toss with oil, salt, pepper and garlic. Add to the baking sheet.
    *doing them separately prevents the beets from bleeding onto the sweet potatoes, if this doesn't bother you, feel free to toss together.
  • Bake for 20-25 minutes or until a fork easily goes through both vegetables. While the beets and sweet potatoes bake, prepare grain of choice according to package instructions (quinoa, chickpea rice, gf risotto, etc.). Set aside.
  • While the grain cooks, whisk together all ingredients listed under balsamic vinaigrette in a small mason jar or bowl until combined. Place in the fridge to chill or keep at room temperature.
  • Drain, rinse, and slightly dry chickpeas. Remove beets from the oven and assemble salad as desired.
    For an individual salad; add a handful of each green to the bowl with ¼ cup of cooked grain. Top with ¼ cup of chickpeas, a few tablespoons of pumpkin seeds, and desired amount of cooked sweet potato and beets. Finish with a large drizzle of dressing and enjoy!
    For the full 4 servings; add all ingredients to a bowl (except the dressing) and toss together. Dress each salad individually.

Notes

*Store items separately for optimal freshness. For leftovers, reheat the baked sweet potatoes and beets in a warm skillet for 3-5 minutes.