Coconut Roasted Beetroot & Sweet Potato Salad


  • 2 ½ cups beetroot wedges, peeled
  • 2 ½ cups sweet potato wedges, peeled
  • ½ ½ cup uncooked red quinoa, rinsed
  • 2 cups baby spinach, packed
  • 40ml fresh squeezed orange juice (half of one orange)
  • ¼ cup pecans, roughly chopped
  • 1 tablespoon coconut oil
  • 4 teaspoons PICKLD Savoury Coconut Seasoning Premium Blend
  • Salt & pepper to taste

Ready In

30 min



Nutritional Facts

    How To Cook :

    Step 1

    Preheat oven to 200° C.

    Step 2

    In a saucepan, bring quinoa to the boil in 1 cup of water then reduce to a simmer, cover with a lid and cook for 15 minutes or until water has absorbed.

    Step 3

    Meanwhile toss the beetroot and sweet potato in the coconut oil and a pinch of salt and bake in a baking dish for 20 minutes.Remove from oven, toss through the PICKLD Savoury Coconut Seasoning, then return to the oven to bake for another 5 minutes.

    Step 4

    Optional: lightly toast pecans in a pan.

    Step 5

    Gently combine all ingredients in a bowl and season to taste.

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