Name: Warm Beet, Sweet Potato & Quinoa Salad with Tangy Lemon Tahini Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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; 1 cup quinoa, rinsed; 2 cups water or vegetable broth; 1/4 teaspoon salt; 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; 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)

Ingredients

Scale

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)

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.

Prep Time: 15 minutes
Cook Time: 30 minutes