Sweet Potato and Beet Salad Recipe

Prep time 10 minutes
Cooks in 30 minutes (sweet potatoes)
Serves 4
Calorie 648kcal; Carbohydrates 91.9g; Protein 23.2g; Fat 22.2g; Fiber 12.4g
Created by Amy Arnold

Ingredients

• 2 medium sweet potatoes
  
• 6-8 cups mixed greens of choice
  
• 1 cup quinoa (uncooked)
  
• 1 large cucumber 
  
• 1 jar pickled beets 
  
• ½ cup feta cheese crumbles
  
• 1 cup chopped walnuts
  
• Balsamic vinaigrette (see next page)
  
  
  Preparation
• Preheat the oven to 375 degrees.
  
• Prepare quinoa according to package directions  (takes approximately 30 minutes).
  
• Cut sweet potatoes into bite size pieces. Spray or toss lightly with extra virgin olive oil, salt and pepper. Bake for 25-30 minutes.
  
• Cut cucumber into small pieces. 
  
• Assemble all the ingredients in a bowl.
  
  
  TipsTo save time make quinoa and sweet potato earlier in the week and store in an airtight container. Makes for a quick meal when these are ready to go!
  Balsamic vinaigrette
  
• ½ cup Extra Virgin Olive Oil
  
• ¼ cup Balsamic Vinegar
  
• 1 TBSP Dijon Mustard
  
• 2 TBSP Honey
  
• ⅛  tsp Black Pepper
  
• ¼  tsp Sea Salt
  
  Contact Amy at amy@insidesportsclinic.com or (913)-888-4845 to set up a consultation!