Q1: What is the absolute, number one easiest way to peel beets?

The secret is to roast them whole first ! Simply wash and trim your beets, rub them with a little olive oil, and wrap them individually in aluminum foil. Roast them at 400°F for about 50-60 minutes, until they are tender. Once they have cooled enough to handle, you can use a paper towel to simply rub the skins, and they will slip right off—no peeler required!

Q2: How do I make a simple and delicious balsamic vinaigrette?

It's so easy! The classic ratio is 1 part vinegar to 2 or 3 parts oil . A fantastic, basic recipe is to whisk together 1/4 cup of a good quality balsamic vinegar, 1/2 cup of extra-virgin olive oil, 1 tablespoon of Dijon mustard, 1 tablespoon of maple syrup or honey, and a generous pinch of salt and pepper .

Q3: Can I make this quinoa bowl ahead of time for meal prep?

Yes, this is a perfect meal-prep recipe! For the absolute best and freshest result, it is a great idea to store all your prepared components separately in the refrigerator. The cooked quinoa, the roasted vegetables, and the dressing will all keep beautifully. Then, you can simply assemble a fresh bowl with your spinach and goat cheese just before serving.

Q4: How do I keep my quinoa from becoming bitter or mushy?

The most important secret to great quinoa is to rinse it thoroughly in a fine-mesh sieve under cold running water before you cook it. Quinoa has a natural, protective coating called saponin, which can taste bitter. Rinsing it removes this coating. The key to a fluffy, not mushy, result is to let it steam, covered, off the heat for 5-10 minutes after it has cooked.

Q5: Can I make this recipe vegan?

Yes! To make this recipe completely vegan, simply omit the goat cheese or substitute it with your favorite brand of a crumbled, dairy-free feta substitute . Be sure to also use agave or maple syrup in the dressing instead of honey.

Roasted Beet and Sweet Potato Salad (with Quinoa!)

Beet and Sweet Potato Salad (with Quinoa!)

A healthy and hearty vegetarian fall salad featuring roasted beets and sweet potatoes. In this simple recipe, cubes of fresh beets and sweet potato are roasted in the oven until tender and slightly caramelized. The warm roasted vegetables are then tossed with cooked quinoa, fresh spinach, sweet goji berries, and tangy goat cheese. The entire salad is brought together with a simple, homemade dressing made from flax seed, olive oil, and agave.

Author: Evelyn

Ingredients

For the Salad:
3 Beets
1 Sweet Potato
Pinch of Salt
1/2 Cup Uncooked Quinoa
3 Cups Spinach
1 Tbsp Goji Berries
1 oz. Goat Cheese, crumbled
Coconut oil spray
For the Dressing:
1 Tbsp Flax Seed
1 Tbsp Olive Oil
1 Tbsp Agave
1/4 tsp Pepper

Instructions

Preheat the oven to 425°F.
Peel and cube the beets and sweet potato. Place them on a baking sheet, lightly spray with coconut oil, and sprinkle with a pinch of salt.
Roast for 30 minutes, or until the vegetables are soft and tender when pierced with a fork.
While the vegetables are roasting, cook the quinoa according to the package directions and set it aside.
Make the Dressing: In a small bowl, whisk together the flax seed, olive oil, agave, and pepper.
Assemble the Salad: In a large bowl, combine the fresh spinach, goji berries, and crumbled goat cheese.
Add the warm roasted beets, sweet potato, and cooked quinoa to the bowl.
Drizzle with the prepared dressing and toss everything to combine. Serve immediately.

Notes

This is a complete and healthy vegetarian meal, perfect for a fall lunch or dinner.
Roasting the root vegetables brings out their natural sweetness and gives them a delicious texture.
The components of this salad can be prepared ahead of time and stored separately, making it a great option for meal prep.
The instructions in the original article were incomplete; final assembly steps have been inferred for clarity.

Find it online: https://cookupjoy.com/beet-and-sweet-potato-salad/