Apple, sweet potato &chioggia beet quinoa salad

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You may have noticed that I love quinoa salads!  As evident by my  turmeric/ cumin cauliflower and sweet potato salad and my classic quinoa salad.  This quinoa salad with apple, sweet potato, chioggia beets and ruccola was so good that I ended up making it for dinner two days in a  row.  This warm quinoa salad is prefect for autumn and winter! The sweets potatoes and chaioggia beets are so sweet and tender, while the apples and ruccola gives a nice crispiness to the salad.  I was so excited with I found Chioggia Beets ( also called candy cane beets) at farmer’s marked earlier this year, is such a beautiful and tasty vegetable.This salad is so colourful and delicious, I recommend giving it a try!

Ingredients: 

2 sweet potatoes ( peeled and chopped)

2 apples ( chopped)

1 1/2 Chioggia beets ( peeled and chopped).

1/ 2 cup quinoa

2 cups ruccula

Method:

  1. preheat the oven to 190 degress.
  2. Peel and chop the sweet potato.
  3. Cook the sweet potatoes for about 30 minutes or until tender.
  4. Meanwhile cook the quinoa accoding to the instructions on the package. Set to cool!
  5. Then chop the beets. Place the slices into a bowl and toss with lemon juice (the lemon juice will help to preserve the cookout of the beets when you cook them) set aside for 10 minutes.
  6. Cook the beets for about 5-6 minutes or until tender but yet firm.
  7. In a bowl place the sweet potatoes, quinoa, apples, ruccula and beets!
  8. Enjoy!

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