Roasted Roots Salad

This is a recipe that I use all the time, but it constantly changes depending on what I have in the house. I seem to always have some root vegetables on hand. Lettuce, kale, spinach or arugula are always in the fridge. Quinoa is in the pantry. While this takes some time to prepare, it is worth it to have 4 days of salad ready to pack and go in the morning. As well, when vegetables are cooking, I can do other things. So in that sense, I only need a timer to make sure nothing gets forgotten. I should also mention that I am usually not so precise on measurements, but for the sake of accuracy and my attempt to watch calories a bit more, I have tested all these values and they produce good results.

Roasted Roots Salad_web

Roasted Roots Salad

425 grams 2 small sweet potatoes
375 grams 3 small turnips
200 grams 2 small beets yellow
200 grams carrots
150 grams 1 medium red onion
3 tablespoons olive oil
1/2 teaspoon paprika
300 grams 2 small zucchini
2 teaspoons jalapeno chiles finely chopped
3 tablespoons lemon juice +lemon zest
1 tablespoon olive oil
1 cup quinoa
200 grams Romaine lettuce

Directions:

ROAST ROOTS
Chop and or slice the root vegetables according to taste. For example slice the sweet potatoes and dice everything else. In a large bowl add olive and paprika as well as salt and pepper to taste. Toss root in the large bowl and shake to cover evenly with olive oil mixture. Lay sweet potatoes on a parchment lines cookie sheet. Spread everything else on another. Roast the potatoes for about 20 minutes at 400F, turn and cook for another 10 minutes. Repeat with second tray.

ZUCCHINI
Spiral the zucchini and then cut into smaller lengths. Finely chop jalapeno. Zest the lemon and then add to zucchini along with juice and 1T olive oil.

PERFECTLY COOKED QUINOA
Rinse the quinoa in a fine-mesh strainer. Place in a pot set over high heat with 1 3/4 cups water and a big pinch of salt. Bring to boil, lower the heat, cover the pot and cook until the liquid is absorbed and the quinoa’s germs look like little spirals, 12 to 15 minutes. Turn the heat off, place a dry paper towel between the pot and the lid and let the quinoa sit for at least 5 minutes before giving it a fluff with a fork.

ASSEMBLE
Cover the bottom half of the container with lettuce. Layer on quinoa, roots and finish with zucchini and some of the dressing that runs away from it.

Nutritional Information
Amount Per Serving
Calories: 471
Calories from Fat: 144
% Daily Value
*Total Fat 17g 26%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 134mg 6%
Total Carbohydrates 68g 23%
Dietary Fiber 12g 47%
Protein 12g 21%
Sugars13g
Vitamin A 440%
Vitamin C 59%
Calcium 12%
Iron 16%

Serves: 4
Prep Time: 30 minutes
Cook Time: 60 minutes

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