Can sweet potatoes be eaten cold?

Cooked sweet potato is a good addition to a cold or room-temperature salad. There's no reason why you can't eat sweet potato cold.

Is it better to roast or boil beets for salad?

Roasting will bring out the sweetness of the beets and add caramelization. Boiled beets may be soggy in a salad and have lost nutrients in the water during boiling.

Why is honey mustard so good?

Good question! The sweetness of honey and the strong, sharp taste of Dijon mustard create a perfect, irresistible flavor balance. The result improves almost anything you put on, especially vegetables in a salad.

Sweet Potato and Beet Salad

Description

A sweet potato and beet salad mixed with earthy quinoa, toasted pistachios, creamy gorgonzola, and tangy oranges tossed in a honey mustard dressing. A light yet filling meal with plenty of flavor and freshness.

Ingredients

Units Scale

1 pound beets
2 pounds sweet potatoes
6 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 1/4 cups quinoa
2 tablespoons dijon mustard
2 tablespoons honey
3 tablespoons apple cider vinegar
4 mandarin oranges
a small bunch of parsley
1/2 cup crumbled gorgonzola cheese
1/4 cup toasted pistachios

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Instructions

Prep the vegetables. Preheat the oven to 400 F. Peel the sweet potatoes and beets, then slice them up into roughly 1/2 inch cubes. Spread them out on a baking sheet, drizzle over 1 tablespoon of oil, along with 1/2 teaspoon of salt, 1 teaspoon smoked paprika, and 1 teaspoon dried thyme. Toss to coat everything, then pop the tray in the preheated oven to roast for 30-35 minutes.
Cook the quinoa. Meanwhile, rinse the quinoa in a fine mesh strainer. Then add to a small pot with 2 1/2 cups water and a pinch of salt. Bring to boil, then lower the heat to maintain a gentle simmer. Cook for 15 minutes or until the water is absorbed. Remove from the heat, cover the pot, and let sit 5 more minutes.
Make the dressing and finish prepping. In a small bowl, whisk the remaining 5 tablespoons of olive oil with the mustard, honey, and apple cider vinegar until combined. Peel the oranges and divide into segments. Roughly chop the parsley.
Assemble. Divide the quinoa onto plates. Top each with roasted vegetables, then some of the oranges, gorgonzola, pistachios, and parsley. Drizzle over the dressing and serve.

Notes

Enjoy this salad warm or at room temperature.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salads
Method: Roasting