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Roasted root vegetable and grains salad

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the roasted vegetables and grains
  • 1 lb beets, peeled and ends trimmed, cut into 1/2-inch pieces
  • 1 lb carrots, scrubbed and cut lenghwise
  • 1 large sweet potato, peeled and cut into 1/2-inch pieces
  • 2 small turnips, peeled and cut into 1/2-inch pieces
  • 3 small leeks, cut in half lengthwise, cleaned, then sliced crosswise
  • 1/4 cup extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp sumac
  • 1 tsp sea salt
  • 1/2 tsp freshly ground pepper
  • 2 cups quinoa (or your favorite grain)
For the tahini dressing
  • 1/4 cup tahini
  • 1 clove garlic
  • 2 tbsp extra virgin olive oil
  • 1 tsp lemon juice
  • 1 tsp honey
  • 1 pinch of cayenne pepper
  • 1/2 cup cold water
  • salt and pepper, to taste

Method
 

  1. Preheat the oven to 425℉.
  2. Clean and cut the vegetables so that they're all roughly the same size. (For the leeks, place the slices in a bowl of cold water; agitate to remove sand and grit.)
  3. Divide all the vegetables (except the leeks) between two half sheet pans. Sprinkle with cumin, sumac, salt and pepper, drizzle with olive oil and toss well to coat. Spread the vegetables into an even layer and roast for 25 minutes, tossing halfway through.
  4. Add the sliced leeks onto the sheet pans and continue to roast until the leeks are caramelized and the carrots are fork tender (about 10 minutes more). Allow to cool and set aside.
  5. Add all dressing ingredients into a small food processor and mix until smooth and creamy, adding more cold water as needed.
  6. Prepare quinoa or grain of choice (barley, farro or couscous are also good options if you have them on hand) according to package directions.
  7. Arrange roasted vegetables on a large platter with arugula. Add grains to center of platter. Drizzle with tahini dressing and serve family style with the rest of the dressing on the side along with toppings of crumbled feta cheese, pickled radish and crunchy chickpeas.