Oven roasted beets and sweet potatoes have that hearty appeal which goes well with this simple quinoa salad. There's been a bit of a beetroot obsession going on lately.
I prefer to bake the beets and sweet potatoes separately. Sweet potatoes are done in about 15 to 20 mins in a 425 °F oven. Beets take up to 45 minutes depending on how big the chunks are. Lightly toss them in olive oil before cooking in the oven.
1 medium beetroot, cut into chunks and roasted
1 medium sweet potato, cut into rounds and roasted
1 orange, peeled and cut into chunks
1 cup quinoa, cooked in stock
Feta, crumble as needed
A few fresh romaine hearts leaves
Lay the lettuce leaves on a plate. Combine the rest of the ingredients and spoon into the lettuce leaves. Enjoy!