Roasted Veggies with Quinoa Beet Salad

What’s in season?

Most root vegetables like beets and carrots are available year round, but their peak season is fall through spring when they offer deep and sweet flavors during the otherwise fruitless months.

Because root vegetables grow underground, they absorb a great amount of nutrients from the soil. They are also filled with slow-burning carbs and fiber to help you feeling full longer.

What’s so good?

  • Beets are among the highest vegetable contributors of folate (folic acid), which promotes fertility in both women and men, and encourages heart health.
  • Carrots are rich in vitamin A, they are great for improving eyesight.
  • Quinoa adds texture to this salad and it’s high in magnesium which helps depression by raising levels of the mood-boosting serotonin.

Roasted Veggies with Quinoa

  • 2 colorful beets
  • 2 colorful carrots
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1/2-1 cup cooked quinoa
  • 1/4 cup leafy greens (watercress, arugula, spinach, baby kale)
  • 1-2 tablespoons crumbled goat cheese
  • Dressing:
  • 1 teaspoon Dijon mustard
  • 2 tablespoons yogurt
  • 1 teaspoon apple cider vinegar
  • 1/2-1 teaspoon maple syrup (to taste)
  • Salt to taste

1. Preheat oven to 375F.
2. Scrub, peel, and cut beets and carrots into wedges. Spread onto a parchment paper covered baking sheet. Drizzle with olive oil and season with thyme, salt and ground pepper. Roast until the veggies are tender when pierced with a fork -- about 15-20 minutes.
3. In a small bowl, whisk together mustard, yogurt, and maple syrup until combined. Add apple cider vinegar and mix until smooth. Season with salt to taste.
4. In a bowl, combine quinoa, greens and roasted veggies, sprinkle with goat cheese and drizzle with dressing. Enjoy! Roasted Beets and Carrots