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

A warm, nourishing salad can be the perfect balance of comfort and nutrition, especially when packed with earthy beets, sweet potatoes, and protein-rich quinoa. This Warm Beet, Sweet Potato & Quinoa Salad with Tangy Lemon Tahini Dressing is a delightful mix of textures and flavors, combining roasted vegetables with fluffy quinoa and a creamy, citrus-infused dressing. Ideal for meal prep, a hearty lunch, or a side dish for any occasion, this salad is both satisfying and vibrant.

Ingredients Needed

For the Roasted Vegetables:

• 2 medium beets, peeled and diced
• 1 large sweet potato, peeled and diced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika

For the Quinoa:

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

For the Tangy Lemon Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons 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 the Salad Assembly:

• 1/4 cup chopped fresh parsley
• 1/4 cup toasted pumpkin seeds or walnuts
• 1/4 cup crumbled feta cheese (optional)
• 1/4 teaspoon red pepper flakes (optional, for heat)

Step-by-Step Instructions

Step 1: Roast the Beets and Sweet Potatoes

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

Step 3: Prepare the Dressing

In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup (or honey), and minced garlic. Slowly add water, 1 tablespoon at a time, until you reach 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. Drizzle with the tahini dressing and toss gently to coat. Sprinkle with fresh parsley, toasted pumpkin seeds (or walnuts), and crumbled feta cheese if using. Add red pepper flakes for a hint of spice.

Step 5: Serve and Enjoy

Serve the salad warm for a comforting meal or let it cool slightly for a refreshing twist. This dish can be stored in an airtight container in the fridge for up to 3 days.

Why This Recipe Works

• Balanced Nutrition: A perfect mix of fiber, plant-based protein, and healthy fats.
• Versatile and Customizable: Swap ingredients based on your dietary needs.
• Meal-Prep Friendly: Keeps well in the fridge and tastes great reheated or chilled.
• Vibrant and Flavorful: The combination of roasted vegetables and tangy dressing makes every bite exciting.

Variations & Customizations

Classic Version

Follow the recipe as written for a well-rounded dish.

High-Protein Version

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

Low-Carb Version

Replace quinoa with cauliflower rice or leafy greens.

Vegan Version

Omit the feta cheese and use maple syrup instead of honey.

COOKING Note

For an even deeper flavor, roast the beets and sweet potatoes separately to avoid color bleeding from the beets. You can also roast the garlic alongside the vegetables for a richer dressing flavor.

Serving Suggestions

Pair this salad with a side of warm pita bread, hummus, or a light soup for a complete meal. It also works well as a hearty side dish alongside roasted meats or grilled fish.

Helpful Tips

• Rinse quinoa before cooking to remove bitterness.
• Cut beets and sweet potatoes evenly to ensure even roasting.
• Adjust dressing thickness by adding more water for a lighter consistency.
• Let the salad sit for 5-10 minutes after adding the dressing to allow flavors to meld.

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Nutritional Information (Per Serving)

• Calories: 420
• Protein: 12g
• Sodium: 350mg
• Carbohydrates: 55g
• Fat: 18g
• Fiber: 9g

Common Mistakes to Avoid

• Overcrowding the baking sheet: Spread veggies in a single layer for even roasting.
• Skipping the quinoa rinse: This helps remove bitterness.
• Over-thickening the dressing: Thin with water as needed.
• Not seasoning adequately: Adjust salt, pepper, and lemon juice to taste.

Conclusion

This Warm Beet, Sweet Potato & Quinoa Salad with Tangy Lemon Tahini Dressing is a nutritious and flavorful dish perfect for any occasion. Whether you enjoy it as a light main course or a vibrant side, its balance of textures and flavors will keep you coming back for more. Try it today and customize it to your liking!

Frequently Asked Questions (FAQs)

Q: Can I make this salad ahead of time?

A: Yes! Store all components separately and combine just before serving for the best texture.

Q: What can I use instead of tahini in the dressing?

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

Q: How do I store leftovers?

A: Keep in an airtight container in the fridge for up to 3 days.

Q: Can I add extra vegetables?

A: Absolutely! Roasted bell peppers, zucchini, or kale make great additions.

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