Beet, Sweet Potato & Quinoa Salad with Garlic Lemon Tahini Dressing

For a meal that’s as beautiful as it is nutritious, this Beet, Sweet Potato & Quinoa Salad with Garlic Lemon Tahini Dressing is the perfect choice. Packed with vibrant colors, earthy flavors, and a balance of textures, this salad is both satisfying and nutrient-rich. The sweet potatoes add natural sweetness, while the beets provide an earthy depth, and quinoa brings plant-based protein to the dish. The creamy garlic lemon tahini dressing ties everything together for a deliciously wholesome meal that’s great for meal prep, a light lunch, or a dinner side.

Ingredients Needed

For the Roasted Beets & Sweet Potatoes:

• 2 medium beets, peeled and diced
• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional, for depth of flavor)

For the Quinoa:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1/4 teaspoon salt

For the Garlic Lemon Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup or honey
• 1 clove garlic, minced
• 2-3 tablespoons water (to adjust consistency)
• Salt and pepper to taste

For Assembly:

• 2 cups mixed greens (arugula, spinach, or kale)
• 1/4 cup chopped fresh parsley or cilantro
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup toasted pumpkin seeds or walnuts
• 1/4 teaspoon red pepper flakes (optional, for heat)

Step-by-Step Instructions

Step 1: Roast the Beets & Sweet Potatoes

Preheat your oven to 400°F (200°C). Toss the diced beets and sweet potatoes with olive oil, salt, black pepper, and smoked paprika (if using). Spread them evenly on a parchment-lined baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.

Step 2: Cook the Quinoa

In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa and salt, then reduce heat to low. Cover and let simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside to cool slightly.

Step 3: Prepare the Garlic Lemon Tahini Dressing

In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup (or honey), and minced garlic. Gradually add water, 1 tablespoon at a time, until the dressing reaches your desired consistency. Season with salt and pepper to taste.

Step 4: Assemble the Salad

In a large mixing bowl, combine the cooked quinoa, roasted beets, and sweet potatoes. Toss gently with the mixed greens, fresh parsley, and crumbled feta (if using).

Step 5: Drizzle & Serve

Drizzle the garlic lemon tahini dressing over the salad and toss to coat. Sprinkle with toasted pumpkin seeds, red pepper flakes (if using), and additional herbs for garnish. Serve warm or chilled and enjoy!

Why This Recipe Works

• Nutrient-Packed: High in fiber, protein, and essential vitamins from whole ingredients.
• Perfect Flavor Balance: Earthy beets, sweet potatoes, and tangy tahini dressing create harmony.
• Great for Meal Prep: Can be made ahead and stored for quick meals throughout the week.
• Versatile & Customizable: Works as a main course or a hearty side dish.

Variations & Customizations

Classic Version

Follow the recipe as written for a well-balanced, satisfying salad.

High-Protein Version

Add grilled chicken, chickpeas, or tofu for an extra protein boost.

Low-Carb Version

Swap quinoa for cauliflower rice or serve over a bed of leafy greens.

Vegan Version

Omit the feta cheese or replace it with a dairy-free alternative.

COOKING Note

For an extra pop of flavor, roast the beets separately to prevent their color from bleeding into the sweet potatoes. You can also marinate the cooked quinoa in a little lemon juice and olive oil before adding to the salad for extra brightness.

Serving Suggestions

Pair this salad with a slice of whole-grain bread or serve alongside grilled fish or roasted tofu for a complete meal. It also makes a great side dish for holiday gatherings and potlucks.

Helpful Tips

• Roast vegetables evenly by cutting them into uniform-sized pieces.
• Let quinoa cool slightly before mixing to keep the greens fresh and crisp.
• Use fresh lemon juice for the best flavor in the dressing.
• Make extra dressing—it stores well and can be used for other meals.

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Nutritional Information (Per Serving)

• Calories: 420
• Protein: 12g
• Sodium: 340mg
• Carbohydrates: 50g
• Fat: 18g
• Fiber: 8g

Common Mistakes to Avoid

• Overcrowding the roasting pan: Spread veggies out evenly to ensure proper caramelization.
• Skipping the quinoa rinse: Removes bitterness and enhances flavor.
• Not adjusting the dressing consistency: Add water gradually to get the right pourable texture.
• Forgetting to season adequately: Adjust salt, pepper, and lemon juice to taste.

Conclusion

This Beet, Sweet Potato & Quinoa Salad with Garlic Lemon Tahini Dressing is a delicious, nourishing, and customizable meal that’s perfect for any occasion. Whether you enjoy it fresh or as part of your meal prep routine, this salad is a delightful way to incorporate whole, wholesome ingredients into your diet. Give it a try and make it your own!

Frequently Asked Questions (FAQs)

Q: Can I make this salad ahead of time?

A: Yes! Store the components separately and assemble before serving for the best texture.

Q: What can I substitute for tahini in the dressing?

A: Almond butter or cashew butter can work as creamy alternatives.

Q: How do I store leftovers?

A: Keep in an airtight container in the fridge for up to 4 days. Serve cold or reheat slightly.

Q: Can I use a different grain instead of quinoa?

A: Absolutely! Try farro, bulgur, or couscous for a different texture.

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