Beet, Sweet Potato, and Quinoa Salad with Creamy Lemon Tahini Dressing

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Introduction

This Beet, Sweet Potato, and Quinoa Salad with Creamy Lemon Tahini Dressing is a vibrant medley of earthy, sweet, and nutty flavors. Packed with wholesome ingredients like quinoa, roasted beets, and sweet potatoes, this salad is both hearty and nourishing. The baby spinach and walnuts add freshness and crunch, while the creamy lemon tahini dressing provides a tangy and rich finishing touch. Perfect as a main dish or side, this salad will delight your taste buds and keep you satisfied.

Ingredients

For the Salad:

  • 1 cup quinoa: rinsed to remove bitterness
  • 2 medium beets: roasted and diced
  • 1 medium sweet potato: peeled and diced
  • 2 cups baby spinach: washed and dried
  • 1/4 cup red onion: thinly sliced
  • 1/4 cup feta cheese (optional): crumbled
  • 1/4 cup walnuts: chopped

For the Creamy Lemon Tahini Dressing:

  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1 garlic clove: minced
  • Salt and pepper: to taste
  • Water: as needed to adjust consistency

Preparation

Step 1: Cook the Quinoa

  1. Rinse Quinoa: Rinse quinoa under cold water in a fine mesh strainer to remove any natural bitterness.
  2. Cook Quinoa: In a medium saucepan, combine 1 cup quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all water is absorbed.
  3. Rest and Fluff: Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

Step 2: Roast the Sweet Potato

  1. Prepare Sweet Potato: Preheat your oven to 400°F (200°C). Toss diced sweet potato with olive oil, salt, and pepper.
  2. Roast: Spread sweet potato on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway, until tender and slightly caramelized.

Step 3: Roast the Beets (if not pre-roasted)

  1. Prepare Beets: Wash and wrap each beet individually in aluminum foil.
  2. Roast: Place in the oven and roast at 400°F (200°C) for 45-60 minutes or until a knife slides in easily.
  3. Cool and Dice: Let cool slightly, then peel and dice.

Step 4: Make the Dressing

  1. Combine Ingredients: In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and pepper.
  2. Adjust Consistency: Add water gradually, whisking until the dressing reaches your desired consistency.

Step 5: Assemble the Salad

  1. Combine Salad Ingredients: In a large mixing bowl, combine cooked quinoa, roasted sweet potato, diced beets, baby spinach, red onion, feta cheese (if using), and walnuts.
  2. Dress the Salad: Drizzle the creamy lemon tahini dressing over the salad. Toss gently to coat all ingredients evenly.

Step 6: Serve

  1. Serve Immediately: Enjoy your colorful and nutrient-packed salad fresh.
  2. Optional: Refrigerate for later—this salad tastes great chilled!

Cooking Notes

  • Beet Roasting Shortcut: Use pre-cooked or vacuum-sealed beets to save time.
  • Sweet Potato Variations: Swap sweet potatoes with butternut squash for a twist.
  • Dressing Tips: Start with less water in the dressing and add as needed to prevent it from becoming too thin.

Serving Suggestions

  • Pair with grilled chicken or salmon for a complete meal.
  • Serve as a side dish with a warm bowl of soup or crusty bread.
  • Add avocado slices or pomegranate seeds for extra flavor and texture.

Tips

  • Make Ahead: Prepare quinoa, roasted vegetables, and dressing in advance. Store them separately in airtight containers in the refrigerator for up to 3 days. Assemble before serving.
  • Nut-Free Option: Replace walnuts with pumpkin seeds for a nut-free alternative.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep dressing separate for best results.

Prep Time:

15 minutes

Cook Time:

30 minutes

Total Time:

45 minutes

Nutritional Information (Per Serving):

  • Calories: 320
  • Protein: 9g
  • Sodium: 280mg

Conclusion

Beet, Sweet Potato, and Quinoa Salad with Creamy Lemon Tahini Dressing is a perfect balance of wholesome ingredients, bold flavors, and satisfying textures. This salad is a delightful choice for a healthy lunch, dinner, or even a make-ahead meal. The creamy lemon tahini dressing adds a bright and luscious touch that complements the earthy and sweet notes of the salad. Try it today for a nourishing and delicious experience!

Print
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Beet, Sweet Potato, and Quinoa Salad with Creamy Lemon Tahini Dressing

  • Author: Imili Johnson
  • Total Time: 45 minutes
Print Recipe

Ingredients

Scale

For the Salad:

  • 1 cup quinoa: rinsed to remove bitterness
  • 2 medium beets: roasted and diced
  • 1 medium sweet potato: peeled and diced
  • 2 cups baby spinach: washed and dried
  • 1/4 cup red onion: thinly sliced
  • 1/4 cup feta cheese (optional): crumbled
  • 1/4 cup walnuts: chopped

For the Creamy Lemon Tahini Dressing:

  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1 garlic clove: minced
  • Salt and pepper: to taste
  • Water: as needed to adjust consistency

Instructions

Step 1: Cook the Quinoa

  1. Rinse Quinoa: Rinse quinoa under cold water in a fine mesh strainer to remove any natural bitterness.
  2. Cook Quinoa: In a medium saucepan, combine 1 cup quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all water is absorbed.
  3. Rest and Fluff: Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

Step 2: Roast the Sweet Potato

  1. Prepare Sweet Potato: Preheat your oven to 400°F (200°C). Toss diced sweet potato with olive oil, salt, and pepper.
  2. Roast: Spread sweet potato on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway, until tender and slightly caramelized.

Step 3: Roast the Beets (if not pre-roasted)

  1. Prepare Beets: Wash and wrap each beet individually in aluminum foil.
  2. Roast: Place in the oven and roast at 400°F (200°C) for 45-60 minutes or until a knife slides in easily.
  3. Cool and Dice: Let cool slightly, then peel and dice.

Step 4: Make the Dressing

  1. Combine Ingredients: In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and pepper.
  2. Adjust Consistency: Add water gradually, whisking until the dressing reaches your desired consistency.

Step 5: Assemble the Salad

  1. Combine Salad Ingredients: In a large mixing bowl, combine cooked quinoa, roasted sweet potato, diced beets, baby spinach, red onion, feta cheese (if using), and walnuts.
  2. Dress the Salad: Drizzle the creamy lemon tahini dressing over the salad. Toss gently to coat all ingredients evenly.

Step 6: Serve

  1. Serve Immediately: Enjoy your colorful and nutrient-packed salad fresh.
  2. Optional: Refrigerate for later—this salad tastes great chilled!
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 320
  • Sodium: 280mg
  • Protein: 9g

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