8 servings 1 ¼ cups each

2 medium Beets *

2 medium sweet potatoes

3 cups vegetable broth or water (I use water to keep the sodium low)

2 cups red quinoa

½ t salt

½ t ground pepper

1 orange

¼ c plus 2 T finely chopped parsley divided

½ cup finely chopped pitted dates (raisins work well here also)

1 whole pomegranate seeded


Pre heat oven to 375

Trim beet root and stem, wrap in foil, place in center of oven. Roast until tender about 1-11/2 hrs.

In another shallow pan place sweet potato, which has been cut into bite sized chunks and lightly oiled.

Toss sweet potatoes occasionally until soft then remove from oven

Meanwhile bring liquid to a boil and add quinoa and salt. Reduce heat, cover and simmer until liquid is absorbed (about 20 minutes)



Zest and juice the orange should be 1/3 cup, mix with vinegar, salt and pepper and oil. Wisk until combined. Add ¼ cup parsley.

When beets are cool enough to handle, peel and chop into bite sized pieces. Add to the quinoa along with the sweet potatoes and dates. Pour dressing over and mix gently to combine.

Serve garnished with pomegranate seeds and parsley.

*If you are not a fan of beets, omit and add 1 cup of steamed peas instead. This looks beautiful and tases delicious!

Double this recipe, place in a pretty casserole dish and share with a friend or neighbor!



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