Best with Cooked Beets

Fall Harvest Beet Salad

Prep Time: 15 minutes // Cook Time: 35 minutes Servings: 6

What to do

  1. Cook quinoa according to directions on package and cool completely.
  2. Preheat the oven to 425°F. Place the sweet potatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30-35 minutes, stirring halfway through. Set aside to cool.
  3. While quinoa and sweet potatoes are cooling, whisk together the tahini dressing.
  4. Add kale to a salad bowl. Pour dressing over kale and toss until kale is evenly coated.
  5. Toss in the cooled quinoa, sweet potatoes and brussel sprouts. Add beets and feta cheese on top and serve.

What you’ll Need


1/2 cup dry quinoa

1 small bunch kale (about 8 ounces), stemmed and thinly sliced (about 6 cups

1/2 pound fresh Brussels sprouts, thinly sliced (about 3 cups)

2 sweet potatoes, peeled and chopped

1 tablespoon olive oil

Salt and pepper, to taste

1/2 cup pecans

4 medium cooked beets, chopped

1/4 cup feta cheese

Tahini Dressing

1/2 cup tahini paste

1/3 cup lemon juice

2 garlic cloves crushed

1/4 teaspoon salt

1/2 cup water