Quinoa salad with beetroot, sweet potatoes, and miso dressing

Step 1/5

• 2 sweet potatoes
• 4 beetroots
• 1 beetroots

• oven
• cutting board
• knife

Preheat the oven to 220°C/425°F. Wash the sweet potatoes and beetroot thoroughly and dry. Halve the beetroots and sweet potatoes, then cut into large chunks. Mince garlic.

Step 2/5

• ¼ tsp cayenne pepper
• ¼ tsp cumin
• ¼ tsp salt
• ¼ tsp freshly ground pepper
• 2 tbsp olive oil

• large mixing bowl

Place the sweet potatoes, beetroot, and half of garlic in a bowl, season with cayenne, cumin, salt, and freshly ground pepper. Drizzle with olive oil and mix well.

Step 3/5

• baking sheet

Transfer to a baking sheet and bake at 220°C/425°F for approx. 45 min. The vegetables should be slightly crisp on the outside and soft on the inside.

Step 4/5

• 200 g quinoa

• small saucepan

In the meantime, in a small saucepan, cook the quinoa according to package instructions. Set aside and allow to cool slightly.

Step 5/5

• 2 tbsp white miso paste
• 2 tbsp honey
• 2 tbsp almond butter
• 1 tbsp vegetable oil
• 1 tbsp lemon juice
• 1 clove garlic
• 1 tsp ginger
• 60 g cranberries
• 60 g pecans
• 10 g cilantro
• salt
• pepper
• feta cheese to serve

• small bowl

Mince remaining garlic. For dressing, add miso paste, honey, almond butter, oil, lemon juice, garlic, and ginger to a small bowl, and mix thoroughly. Season to taste with salt and pepper. If the dressing is too viscous, add some water. Transfer the quinoa to a plate and drizzle with dressing. Sprinkle roasted sweet potatoes and the beetroots over it. Serve with cranberries, pecans, crumbled feta, and cilantro leaves. Enjoy!

Enjoy your meal!