Roasted Sweet Potato & Beetroot Salad

Step 1

Preheat your oven to 400F/ 180C (fan-forced) and prepare the sweet potato and beetroot. Peel, then chop into ¾ inch pieces.

Step 2

Place vegetables onto the baking sheet and toss in olive oil, salt, and pepper. Spread in a single layer and roast in the oven for 30-35 minutes, until lightly browned and fork tender.

Step 3

Meanwhile, cook quinoa according to package directions or use pre-cooked quinoa if you have some on hand.

Step 4

Whisk all the dressing ingredients together in a small bowl or shaking together in a jar with a lid.

Step 5

In a large mixing or serving bowl, drizzle half the dressing over the kale and then really get in there with your hands and squeeze and massage it all together (similar to how you would knead dough). Massaging dressing into kale helps to break down the tough fibres in the leafy green, making it much softer, tastier, and easier to digest.

Step 6

Add the cooked quinoa, cooked beets, sweet potato, feta, raisins, feta, pecans and remaing dressing.

Step 7

Top with extra feta cheese and enjoy!