1 hour

Serves 2-3.

There is nothing more hearty than a big salad filled with vegetables and grains. This can be a great lunch or dinner, not just a side salad. The caramelized sweet potatoes and beets are what make this dish husband approved.



2 beets

1 large sweet potato

Tricolor organic quinoa

1 bunch of watercress

1 bunch of arugula

Balsamic glaze

2tbsp extra virgin olive oil 

Sea salt

1/4 tsp paprika

1/4 tsp cumin 

1/4 tsp turmeric

Bunch of fresh rosemary

1/4 tsp organic honey



Preheat the oven to 375 degrees. Place the beets and sweet potatoes on a baking dish, and drizzle them with olive oil, and sea salt. Add the rosemary, turmeric, cumin, paprika, and sea salt to the sweet potatoes, drizzle with honey. Pour the olive oil, balsamic glaze and add a pinch of sea salt to the beets. Roast for about 45 minutes until soft.

Follow package instructions to make the quinoa (2 servings), and add cumin, olive oil and lemon juice. Place the watercress and arugula on the bottom of a serving bowl, place quinoa over it. Slice the beets and sweet potatoes when finished and place over the grains. Drizzle a bit more balsamic glaze over the salad. 



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