Roasted Carrot and Beet Salad (Serves 2-4)
For the Carrots and Beets: 2 large beets, scrubbed clean and chopped into roughly 1 inch pieces 4 carrots, scrubbed clean and chopped into roughly 1 inch pieces 1 TBS olive oil Salt and pepper
Preheat oven to 425. Toss the carrots and beets with the olive oil and salt and pepper. Place on a prepared baking sheet and roast in the oven for 25-30 minutes turning veggies over at least once or twice. Veggies are done when they are fork tender.
For the Quinoa: 1 cup quinoa 3-4 cups spinach
Place 1 cup of quinoa with two cups of water. Bring to a boil. Reduce heat to a simmer, cover and cook until all the water is absorbed for about 10-15 minutes. When quinoa is done cooking remove from heat. Add spinach to the pan and mix well. Cover until ready to serve (This will make the spinach nice and wilted)
For the Dressing:
2 TBS Tahini 2 TBS lemon juice 2 TBS water 1 clove of garlic, minced 1 teaspoon grated fresh ginger 2 tsp tamari 2 tsp pure maple syrup Dash of Cayenne pepper
With an immersion blender (or regular blender) blend all ingredients together until smooth. To assemble your salad mix the roasted veggies with the quinoa and spinach. Drizzle with dressing and serve warm! Enjoy